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CONEJO CON MANI (RABBIT IN PEANUT SAUCE)

Escrito por Equipo EditorialRevisado por Walter C

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CONEJO CON MANI (RABBIT IN PEANUT SAUCE)

CONEJO CON MANI (RABBIT IN PEANUT SAUCE). Alimento Base: Rabbit, Marinate the rabbit for 12 hours in vinegar seasoned with salt, pepper, cumin and 2 bay leaves. After that time, remove and dry well. Heat oil and butter and add onion and yellow chili...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 6 comensales
Plato: Rabbit
Cocina: Perú
Ingredients Method

Ingredientes
  

  • 1/2 kg 1 lb 2 oz toasted and ground peanuts
  • 2 rabbits cleaned and cut in pieces
  • Vinegar
  • 3 tablespoons of oil
  • Yellow chili pepper sauce to taste
  • 5 tablespoons of butter
  • 3 onions peeled and finely chopped
  • 2 bay leaves
  • Cumin
  • Salt and pepper

Method
 

  1. Preparation
  2. Marinate the rabbit for 12 hours in vinegar seasoned with salt, pepper, cumin and 2 bay leaves.
  3. After that time, remove and dry well. Heat oil and butter and add onion and yellow chili pepper sauce. Sauté a few minutes, add the rabbit pieces and fry until golden.
  4. Add about 2 to 3 cups water or broth, roasted peanuts and cook.
  5. Serve hot with white rice.