Conejo Con Mani - Rabbit With Peanuts |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a Peruvian recipe from peru- . The original recipe uses peanuts roasted and ground. Although I have not made this recipe I think you could substitute peanut butter and better still if you can find roasted peanut butter. I would substitute about 400g prepared peanut butter but that is really and guestimation. If you don't like it hot, leave out the chilli. Ingredients:
500 g peanuts, roasted and ground |
2 rabbits, cleaned and cut in pieces |
vinegar |
3 tablespoons oil |
1 chili, chopped |
5 tablespoons butter |
3 onions, peeled and finely chopped |
2 bay leaves |
2 teaspoons cumin seeds, lightly crushed |
pepper |
salt |
2 -3 cups water or 2 -3 cups stock |
Directions:
1. Marinate the rabbit for 12 hours in vinegar seasoned with salt, pepper, cumin and 2 bay leaves.
2. After that time, remove and dry well. Heat oil and butter and add onion and chilli. Sauté a few minutes, add the rabbit pieces and fry until golden.
3. Add about 2 to 3 cups water or broth, roasted peanuts and cook until tender. This will depend on the toughness of the rabbits. 1 1/2 hours should give you a tender meat.
4. Serve hot with grained white rice.
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