Try this Rabbit, Mexican Style recipe, or contribute your own.
Suggest a better descriptionCut 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 Campbells Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 301 | ||
Calories from Fat: 221 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 10.7mg | 3 % | |
Sodium 389.2mg | 13 % | |
Potassium 225.7mg | 6 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 17.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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