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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the rabbit for 12 hours in vinegar seasoned with salt, pepper, cumin and 2 bay leaves. | 2. After that time, remove and dry well. Heat oil and butter and add onion and chilli. Sauté a few minutes, add the rabbit pieces and fry until golden. | 3. Add about 2 to 3 cups water or broth, roasted peanuts and cook until tender. This will depend on the toughness of the rabbits. 1 1/2 hours should give you a tender meat. | 4. Serve hot with grained white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut	500		roasted ground	413910.0	11774.9	18834.0	35945.2
rabbit	2		cleaned cut	-	-	-	-
vinegar				-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
chili	1		chopped	1.25	0.2956	0.0625	0.0062
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
onion	3		peeled chopped	192.0	44.832	5.28	0.48
bay leaf	2			-	-	-	-
cumin seed	2	teaspoons	crushed	15.75	1.8581	0.748	0.9353
pepper				-	-	-	-
salt				-	-	-	-
water	2 -3	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.