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.
†Yield: 2 ñ 4 servings