Rabbit in Peanut Sauce

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the rabbit pieces and brown them on all sides, about 8–10 minutes total, then remove and set aside on a plate.

Reduce heat to medium and add the finely chopped onions to the same pot. Sauté until softened and translucent, about 4–5 minutes, scraping up any browned bits from the bottom.

Mince the garlic and add it to the pot along with the sweet paprika and ground cumin. Stir constantly for 1 minute to bloom the spices and release their flavors.

Return the browned rabbit pieces to the pot and pour in the dry white wine and chicken stock. Bring to a simmer, then reduce heat to medium-low and cover with a lid.

Simmer gently for 25–30 minutes, until the rabbit is tender and cooked through. The meat should pull easily from the bone when pierced with a fork.

While the rabbit simmers, combine the finely ground roasted peanuts with the white wine vinegar in a small bowl to create a paste.

Once the rabbit is tender, stir the peanut paste into the cooking liquid, breaking up any lumps with the back of a spoon. Mix thoroughly to incorporate the peanut flavor throughout the sauce.

Simmer for an additional 5 minutes to allow the peanut sauce to meld with the cooking liquid and thicken slightly.

Taste the sauce and season with salt and freshly ground pepper to taste. Adjust seasonings as needed.

Transfer the rabbit in peanut sauce to a serving dish or individual plates and serve hot. The sauce should coat the meat and vegetables with a rich, creamy peanut flavor.