Rabbit with Chocolate and Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This recipe, like the chocolate and tomatoes it contains, is believed to have been brought back to Spain by the Conquistadors. The rabbit is not native to South America, but the origins of this dish are reputed to have been for cooking chihuahua which were bred especially for the table. Whatever its origins, it is delicious.


  • 1 large rabbit cut into 4, liver reserved
  • 3 cloves garlic
  • 2 tablespoons


Rub the rabbit pieces with salt and pepper. Peel and crush the garlic in a mortar with the liver.

In a large pan, brown the rabbit pieces in the oil, add the onion, and cook until colored. Pour in the tomatoes, white wine, stock, and the bread roll. Cook, covered, for about 30 minutes. Add the liver, garlic, chocolate, almonds, and the parsley leaves and stalks, and cook gently for anot