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Rabbit with Peanut Sauce

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B9, C, E, P
    MineralsNatrium, Silicon, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (2 1/2 to 3) pound rabbit, cut into 4 pieces

    2. 1 tablespoon Emerilís Original Essence

    3. 1/4 cup vegetable oil

    4. 1 cup chopped yellow onions

    5. 3/4 cup chopped red bell peppers

    6. 1 tablespoon chili powder

    7. 1 teaspoon ground cumin

    8. 1/2 teaspoon salt

    9. 1 tablespoon minced garlic

    10. 1 cup sunflower seeds, pureed to a paste in a food processor 2 cups chicken stock, or canned low-sodium chicken broth

    11. 1 tablespoon apple cider vinegar

    12. 3 tablespoons whole sunflower seeds

    13. 1/4 cup chopped parsley

    14. 1 recipe Charleston Style Grits

    Instructions Jump to Ingredients ↑

    1. Season the rabbit with the Essence.

    2. Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

    3. Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1-1/2 hours.

    4. Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

    5. Yield : 2 to 4 servings

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