Rabbit Casserole with Chocolate from Cataluña | CONILL AMB CHOCOLATE
Course: MainServings
2
peopleCooking time
1
hourIndulge in the rich flavors of Cataluña with this exquisite Rabbit Stew with Chocolate recipe, a perfect blend of savory and sweet that’s sure to impress any palate. This traditional Spanish casserole combines succulent rabbit meat, warming spices, and luxurious dark chocolate for a unique dining experience.
Ingredients
- Rabbit Stew with Chocolate
600g half a rabbit, including the liver
50g pork belly
olive oil
200ml chicken stock
50ml red or white wine
50ml vi ranci or dry sherry (optional)
1 large tomato or 100ml tomato puree
1/2 onion
1 clove of garlic
small slice of bread (baguette style)
20g almonds
1/2 stick of cinnamon
30g dark chocolate (min. 70% cocoa)
salt and pepper
1 tsp flour
herbs: thyme, bay, rosemary (optional)
Directions
- Rabbit Stew with Chocolate
- Season the rabbit pieces and liver with salt and pepper, fry in olive oil until golden and then remove from pan.
- Peel pearl onions and fry in the same oil until they start to color, then set aside with the rabbit.
- Dice the pork belly and chop the onion finely, sweating them in the pan before adding roughly chopped garlic.
- Grate the tomato into a pulp and reduce until thick, sprinkle flour and mix for a minute, then pour in wine and vi ranci or sherry and reduce further.
- Return rabbit and onions to the pan, add cinnamon, herbs, and chicken stock, then cover and cook gently for 45 minutes.
- Toast a slice of bread in olive oil with an optional halved garlic clove, then crush it in a mortar with chocolate, almonds, and liver to create a paste, thinning with a drop of wine if needed.
- Stir the picada paste into the casserole, cook gently for another 15 minutes, and adjust seasoning with pepper before serving.
