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Rabbit With Peanut Sauce

  • Yield: 2 ñ 4 servings


  • 1 2 1/2 - 3 pound rabbit, cut into 4 pieces
  • 1 tablespoon Emerilís Original Essence
  • 1/4 cup vegetable oil
  • 1 cup chopped yellow onions
  • 3/4 cup chopped red bell peppers
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon minced garlic
  • 1 cup finely chopped roasted peanuts
  • 2 cups chicken stock, or canned low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons crunchy peanut butter


  • Season the rabbit with the Essence.
  • Heat the oil in a large sautÈ pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 ñ 3 minutes. Remove from the heat. Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute.
  • Return the rabbit to the pan. Add the peanuts, stock, vinegar and peanut butter, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.
  • Remove the rabbit from pan and serve over creamy grits, with the sauce spooned over the top.