The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Rabbit in Peanut Sauce (Conejo con Mani)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup vegetable oil 1 tablespoon sweet paprika 2-1/2 pound rabbit, cut into serving pieces
2 large onions, finley chopped 1 clove garlic 1 cup roasted peanuts, finely ground
salt, freshly ground pepper to taste 1/2 teaspoon ground cumin 1 tablespoon white white wine vinegar
1-1/2 cups chicken stock 1-1/2 cups dry white wine



1 Heat the oil in a heavy casserole and stir in the paprika, taking care not to let it burn. Add the rabbit pieces and saute lightly. Lift out and set aside. Add the onions and garlic to the casserole and saute until the onions are softened. Return the rabbit pieces to the casserole. Add all the other ingredients, mix well, cover, and simmer until the rabbit is tender, about 1-1/2 hours. Serve with rice and a salad.

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