Rabbit, Mexican Style -

1/2 cup Peanut oil

2 small Chili peppers

2 Garlic cloves -- crushed

Flour 2 tablespoons Butter

1 large Carrot -- finely diced

1/2 cup Finely chopped onion

3 tablespoons Finely chopped green pepper

1 cup Chopped mushrooms

1 tablespoon Flour

1 can Condensed chicken broth

10-1/2 ounce can 1 small orange

2 tablespoons Finely shredded orange peel

2 tablespoons Peanut butter

1/2 teaspoon Cumin seeds

1 tablespoon Toasted sesame seeds

3 Whole cloves

1 dash Nutmeg

Salt -- pepper 1 tablespoon Chopped parsley

1 to 1-1/2 hours. Pour off excess fat.

TO PREPARE SAUCE, melt buttter in a large saucepan. Saute' carrot, onion, green pepper, and mushrooms. When vegetables are soft, stir in flour. Gradually stir in chicken broth and orange juice. Cook over low heat, stirring constantly, until sauce bubbles and thickens slightly. Add orange peel, peanut butter, cumin seeds, sesame seeds, cloves, nutmeg, and salt and pepper to taste. Simmer sauce about 15 minutes, stirring occasionally. Place rabbit on a platter. Skim excess fat from top of sauce and spoon sauce over rabbit pieces. Sprinkle with chopped parsley.

Adapted recipe by Trader Vic, Senor Pico restaurant Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias