Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Rabbits (1 to 1-1/2 lb. ea.) 1 cn Condensed chicken broth
1/2 c Peanut oil (10-1/2 ounce can)
2 sm Chili peppers Juice of 1 small orange
2 Garlic cloves; crushed 2 tb Finely shredded orange peel
Flour 2 tb Peanut butter
2 tb Butter 1/2 ts Cumin seeds
1 lg Carrot; finely diced 1 tb Toasted sesame seeds
1/2 c Finely chopped onion 3 Whole cloves
3 tb Finely chopped green pepper 1 ds Nutmeg
1 c Chopped mushrooms Salt, pepper
1 tb Flour 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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