Conejo En Salsa De Chocolate

Title:
Conejo En Salsa De Chocolate

Yield:
6 Servings

Categories:
Game




Ingredients:





          Stephen Ceideburg


     2    Rabbits, about 2 1/2 pounds


          -each


     1 c  Olive oil


     2 lg Garlic cloves, peeled,


          -minced


     3 c  Finely chopped onion


     1 c  Finely chopped stringed


          -celery


     1    Carrot, peeled, grated


   1/4 ts Ground cloves


   1/2 ts Ground cardamom


   1/8 ts Cayenne


     1 c  Port


     3    Morcilla (black) sausages,


          -peeled, chopped (see note)


     2 oz Unsweetened chocolate,


          -finely chopped


   1/4 c  All-purpose flour


     8 c  Chicken stock (or water)


     1 tb Coarse salt


     3 tb Chopped fresh cilantro






 From "The Art of South American Cooking," by Felipe Rojas-Lombar.


 


 Wipe rabbits inside and out with a damp cloth. Remove and set aside kidneys


 and hearts. Cut each rabbit into 3 sections: hind legs, loin and front


 legs; separate legs, leaving loin in 1 piece.


 


 Heat olive oil in a saute pan; add rabbit and saute over medium heat for 20


 minutes, or until brown on all sides, turning frequently. Set aside. Pour


 off all but 1/4 cup oil from pan. Add garlic and onions and saute over


 medium heat, stirring, until onions start to turn golden, about 10 minutes.


 Add celery, carrot, cloves, cardamom and cayenne. Add port, stir and cook


 until evaporated. Add sausages and cook 1 minute. Add chocolate, stir,


 sprinkle flour on top and cook another minute, stirring. Add 3 cups stock


 and the salt; bring to a boil, stirring constantly. Lower heat; simmer


 about 25 minutes, until thickened, stirring now and then. Add remaining


 stock and bring to a boil over medium heat. Add rabbit and giblets. Lower


 heat to minimum, cover, and cook for 1 hour and 10 minutes, stirring now


 and then and scraping bottom of pan, or until rabbit is tender and sauce is


 enriched and has thickened again. Transfer to a serving platter, sprinkle


 with cilantro, and serve.


 


 Note: Morcilla sausages often can be found at Hispanic groceries, including


 those in San Francisco's Mission District.


 


 PER SERVING: 645 calories, 39 g protein, 16 g carbohydrate, 44 g fat (14 g


 saturated), 160 mg cholesterol, 1,430 mg sodium, 2 g fiber.


 


 Jayne Benet writing in the San Francisco Chronicle, 3/18/92.


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini