*  Exported from  MasterCook  *
                           RABBIT, MEXICAN STYLE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Rabbits (1 to 1-1/2 lb. ea.)
      1/2   c            Peanut oil
    2       sm           Chili peppers
    2                    Garlic cloves -- crushed
    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       d            Nutmeg
                         Salt, pepper
    1       tb           Chopped parsley
   Cut legs from rabbits and cut backs in three pieces.
   In a Dutch oven heat oil and add chili peppers.  Fry
   peppers until brown, crushing them to extract juice.
   Remove peppers.  Rub pieces of rabbit with garlic and
   then coat with flour.  Brown pieces of rabbit in the
   oil until golden brown on all sides.  Cover and simmer
   until rabbit is tender, about 1 to 1-1/2 hours.  Pour
   off excess fat.
   TO PREPARE SAUCE, melt buttter in a large saucepan.
   Saute' carrot, onion, green pepper, and mushrooms.
   When vegetables are soft, stir in flour. Gradually
   stir in chicken broth and orange juice.  Cook over low
   heat, stirring constantly, until sauce bubbles and
   thickens slightly. Add orange peel, peanut butter,
   cumin seeds, sesame seeds, cloves, nutmeg, and salt
   and pepper to taste.  Simmer sauce about 15 minutes,
   stirring occasionally. Place rabbit on a platter.
   Skim excess fat from top of sauce and spoon sauce over
   rabbit pieces. Sprinkle with chopped parsley.
   Adapted recipe by Trader Vic, Senor Pico restaurant
   Campbell’s Great Restaurants Cookbook, U.S.A.
   Electronic format courtesy of Karen Mintzias
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