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Rabbit~ Mexican Style

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      Title: RABBIT~ MEXICAN STYLE
 Categories: Meats, Main dish
      Yield: 6 Servings
 
      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
 
  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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