Rabbit, Mexican Style

• 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.

rabbit, peanut oil, hot chili peppers, garlic, butter, carrots, onions, mushrooms, flour, chicken broth, peanut butter, cumin seeds, wholes, nutmeg, parsley

Taken from recipeland.com/recipe/v/rabbit-mexican-style-45537 (may not work)