1 quince, or large cooking apple, peeled and sliced
200 g/ 1 3/4 c. roasted and salted peanuts, ground in a blender
salt
Instructions
Put rabbit joints in a bowl with the vinegar, rosemary, paprika, garlic, black pepper and salt and leave to marinate for 2 hours.
Heat oil over high heat. Dry the pieces of rabbit and fry on each side, until browned.
Add the wine and the water to the pan together with the slices of quince or apple and the peanuts. Bring to boil then reduce the heat to medium, cover the pan and simmer for 30 minutes, until rabbit is tender. Serve rabbit with rice or boiled potatoes.
Originally Submitted
12/31/2011
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You can add this Conejo en salsa de mani (Rabbit in peanut sauce) recipe to your own private DesktopCookbook.
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