The Exotic Kitchens of Peru/Copeland Marks 1999

Rabbit Stew with Peanuts (Pepian de Conejo)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 pounds rabbit, cut into 4 pieces 1/2 cup plain dry bread crumbs 1/2 cup corn oil
4 cloves garlic, crushed 1 medium onion, chopped 1 teaspoon paprika
1 teaspoon salt, or to taste 1 teaspoon dried oregano 1/8 teaspoon pepper
4 cups (1 quart) water 8 small potatoes, about 1-1/2 inches in diameter, peeled 1/3 cup dry roasted peanuts, ground fine



1 Dredge the rabbit pieces firmly in the bread crumbs.
2 Heat the oil in a skillet and fry the rabbit over low heat for 1 minute on each side. Remove and set aside.
3 Remove all but 1 tablespoon oil from the skillet. Add the garlic, onion, paprika, salt, oregano, and pepper and stir-fry for 2 minutes. Add the water and bring to a boil. Add the potatoes, rabbit, and ground peanuts and cook for about 20 minutes, or until the potatoes and rabbit are soft. Adjust the salt, if necessary.

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