Chile Rabbit in Peanut Sauce -Conejo con Mani

Ingredients:

1/4 cup vegetable oil

2 large onions, finley chopped

Salt, freshly ground pepper to taste

1-1/2 cups chicken stock

1 tablespoon sweet paprika

1 clove garlic

1/2 teaspoon ground cumin

1-1/2 cups dry white wine

2-1/2 pound rabbit, cut into serving pieces

1 cup roasted peanuts, finely ground

1 tablespoon white white wine vinegar

Cooking Instructions:

Heat the oil in a heavy casserole and stir in the paprika, taking care not to let it burn. Add the rabbit pieces and saute lightly. Lift out and set aside. Add the onions and garlic to the casserole and saute until the onions are softened. Return the rabbit pieces to the casserole. Add all the other ingredients, mix well, cover, and simmer until the rabbit is tender, about 1-1/2 hours. Serve with rice and a salad.

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