Rabbit with Chocolate and Tomatoes

Name: Rabbit with Chocolate and Tomatoes
Yield: Serves 4
Cuisine: American
Ingredients: 1 pound (about 3 medium) tomatoes, chopped, or 1 14½-ounce can chopped tomatoes; 6 almonds, roasted; 2 tablespoons olive oil; 1 large rabbit cut into 4, liver reserved; small bunch of parsley (including the stalks), finely chopped; 3 cloves garlic; ⅔ cup game stock; salt and pepper; ½ cup white wine; 1 stale white bread roll, cut into small chunks; 1 ounce unsweetened chocolate, broken into small pieces; 1 onion, chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Game Cookbook

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.

Ingredients

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

Method

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