Casa
Martin
Cookbook
Rabbit with Chocolate
This is a richer tasting dish than the previous one. The chocolate is only added for the background flavours it adds. Its use in savoury sauces is not uncommon ever since Chocolate was "discovered" in Mexico by the Spaniards.
500g Rabbit portions
1 tbsp plain Flour
1 tbsp Lard
3 tbsp Olive Oil
1 head of Garlic peeled & crushed
1 tbsp chopped Parsley
50g finely chopped hazelnuts or almonds
rabbit liver if available, chopped
1 tsp grated unsweetened dark chocolate
1 Bayleaf
2 Cloves
200ml Red Wine
200ml Water
150g Mushrooms, thinly sliced
Season the rabbit pieces, dredge with flour and brown on both sides in the lard and oil in a casserole. Mix together the garlic, parsley, nuts and liver and add to the casserole with the chocolate, wine, water, bayleaf and cloves. Simmer covered for about 1 hr. Add the mushrooms and cook for a further 15 minutes. Serve with potatoes or rice and a green salad.