Conejo Con Mani - Rabbit With Peanuts

This is a Peruvian recipe from http://peru-recipes.com. Posted for ZWT7. The original recipe uses peanuts roasted and ground. Although I have not made this recipe I think you could substitute peanut butter and better still if you can find roasted peanut butter. I would substitute about 400g prepared peanut butter but that is really and guestimation. If you don't like it hot, leave out the chilli.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 500  g peanuts, roasted and ground
• 2  rabbits, cleaned and cut in pieces
•  vinegar
• 3  tablespoons  oil
• 1  chili, chopped
• 5  tablespoons butter
• 3  onions, peeled and finely chopped
• 2  bay leaves
• 2  teaspoons cumin seeds, lightly crushed
•  pepper
•  salt
• 2 -3  cups water or 2 -3  cups  stock

Directions

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.