How To make Rabbit, Mexican Style
2 Rabbits (1 to 1-1/2 lb. ea.)
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) Juice of 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
Cut legs from rabbits and cut backs in three pieces. In a Dutch oven heat oil and add chili peppers. Fry peppers until brown, crushing them to extract juice. Remove peppers. Rub pieces of rabbit with garlic and then coat with flour. Brown pieces of rabbit in the oil until golden brown on all sides. Cover and simmer until rabbit is tender, about 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
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WHAT THE BUCK JUNKIES USED IN THIS VIDEO:
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- SWINE LIFE PRIME BEEF:
Rabbit Street Tacos Recipe:
Ingredients:
- 2 Rabbits (deboned, tenderized, and sliced)
- 1 Cup Diced Mushrooms
- 1 Large Jalapeno Diced
- Fresh Cilantro
- Fresh Pico or Salsa
- Pickled Onions or Grilled Onions
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1-TBSP Malcom’s Grande Gringo
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1. Debone the rabbit then tenderize the rabbit meat till thin using a meat mallet.
2. Cut rabbit meat into half-inch slices then place in a bowl to marinade for an hour (use the marinade recipe above).
3. After an hour, place on the grill and use Malcom's Grande Gringo or any seasoning you like. Cook until it's ready and grill any vegetables with it.
4. Place and grill taco tortilla shells till golden brown.
5. Build your rabbit taco with all the toppings you like and enjoy!
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SUPER CRISPY LECHON RABBIT