Rabbit, Mexican Style
| Yield: | 6 Servings |
| Categories: | Meats, Main Dishes |
| 2 | Rabbits (1 to 1-1/2 lb. ea.) | |
| 1/2 | c | Peanut oil |
| 2 | sm | Chili peppers |
| 2 | Garlic cloves; crushed | |
| Flour | ||
| 2 | tb | Butter |
| 1 | lg | Carrot; finely diced |
| 1/2 | c | Finely chopped onion |
| 3 | tb | Finely chopped green pepper |
| 1 | c | Chopped mushrooms |
| 1 | tb | Flour |
| 1 | cn | Condensed chicken broth |
| (10-1/2 ounce can) | ||
| Juice of 1 small orange | ||
| 2 | tb | Finely shredded orange peel |
| 2 | tb | Peanut butter |
| 1/2 | ts | Cumin seeds |
| 1 | tb | Toasted sesame seeds |
| 3 | Whole cloves | |
| 1 | ds | Nutmeg |
| Salt, pepper | ||
| 1 | tb | Chopped parsley |
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