Picante De Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

• 1 rabbit, 3 1/2 to 4 1/2 lb (1.5 to 2 kg), cut into serving pieces
•  
• 4 cloves garlic, crushed
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
•  
• 2 tbsp olive oil
• 1 red onion, finely chopped
• 1 tablespoon
• 1 tablespoon
• 7 tablespoons (100 ml) white wine
• 1 cup (250 ml) good-quality chicken stock
• 1/3 cup (50 g) roasted peanuts, ground
• 12 new potatoes
• 1 tablespoon finely chopped flat-leaf parsley
• Salt and freshly ground black pepper

1. Put the rabbit pieces in a bowl. Mix the marinade ingredients together in a bowl and use your hands to massage the marinade into the rabbit pieces, making sure they are well covered. Season with salt and pepper and leave to marinate for at least a couple hours.
2. Heat the olive oil in a Dutch oven over medium heat. Fry the rabbit pieces on all sides until evenly browned. Remove the rabbit from the pan with a slotted spoon and add the onion. Saute the onion until translucent and then add the chile pastes. Cook for a further couple minutes and then deglaze the pan with the white wine. Scrape vigorously to make sure nothing is sticking and then add the stock. Return the pieces of rabbit to the pan. Cover and simmer over low heat for about 1 hour.
3. Meanwhile, boil the potatoes in plenty of water until they are firm but tender inside. Drain, and when cool enough to handle, cut the potatoes in half crosswise.
4. Stir in the peanuts and leave to simmer uncovered for a further 30 minutes, until the sauce has thickened and the rabbit is very tender. Add the potatoes and leave them to heat through. Serve sprinkled with the parsley.

rabbit, nbsp, garlic, ground cumin, oregano, olive oil, nbsp, olive oil, red onion, white wine, chicken stock, peanuts, potatoes, flatleaf parsley, salt

Taken from www.seriouseats.com/recipes/2014/06/picante-de-cuy-mentiroso-fibbing-guinea-pig-from-ceviche-peruvian-kitchen-recipe.html (may not work)