Rabbit, Mexican Style Recipe

Name: Rabbit, Mexican Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 each rabbit; 1/2 cup peanut oil; 2 small hot chili peppers; 2 each garlic cloves crushed; 2 tablespoons butter; 1 large carrots finely diced; 1/2 cup onions chopped; 1 cup mushrooms chopped; 1 tablespoon flour, all-purpose; 1 can chicken broth; 2 tablespoons peanut butter; 1/2 teaspoon cumin seeds; 3 wholes cloves; 1 dash nutmeg; 1 tablespoon parsley leaves chopped

Servings: persons

2 each rabbit
1/2 cup peanut oil
2 small hot chili peppers
2 each garlic cloves crushed
2 tablespoons butter
1 large carrots finely diced
1/2 cup onions chopped
1 cup mushrooms chopped
1 tablespoon flour, all-purpose
1 can chicken broth
2 tablespoons peanut butter
1/2 teaspoon cumin seeds
3 wholes cloves
1 dash nutmeg
1 tablespoon parsley leaves chopped

1
Cut legs from rabbits and cut backs in three pieces.
2
In a Dutch oven heat oil and add chili peppers.
3
Fry peppers until brown, crushing them to extract juice.
4
Remove peppers.
5
Rub pieces of rabbit with garlic and then coat with flour.
6
Brown pieces of rabbit in the oil until golden brown on all sides.
7
Cover and simmer until rabbit is tender, about 1 to 1 1/2 hours.
8
Pour off excess fat.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 each rabbit, 1/2 cup peanut oil, 2 small hot chili peppers, 2 each garlic cloves crushed, and more.

Yes, Rabbit, Mexican Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit, Mexican Style

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