Ingredients
- 2 chili peppers
- 2 garlic (cloves crushed)
- 2 rabbits
- 1 flour
- 1 orange
- 1 carrot (finely diced)
- 1/2 cup peanut oil
- 1 cup mushrooms (chopped)
- 1/2 cup onion (finely chopped)
- 2 tablespoons butter
- 2 tablespoons peanut butter
- 3 tablespoons green pepper (finely chopped)
- 2 tablespoons orange peel (finely shredded)
- 1 tablespoon flour
- 1 tablespoon sesame seeds (toasted)
- 1 tablespoon parsley (chopped)
- 1/2 teaspoon cumin seeds
- 1 dash nutmeg
- 1 package condensed chicken broth
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
