Rabbit with Chocolate

Name: Rabbit with Chocolate
Cuisine: Spain
Ingredients: 1 bayleaf; 55g/2oz pine nuts; 1½ tsp unsweetened plain chocolate, finely grated; 1 handful parsley, chopped generous pinch of thyme; 120ml/4fl oz water; 900g-1.5kg/2–3lb rabbit, cut into 8 serving pieces; salt and freshly ground pepper; 12 shallots, peeled; 25g/1oz plain flour; 55g/2oz lard; 115g/4oz salt pork, finely diced; ½ glass dry red wine; 55g/2oz blanched almonds

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a very early Spanish recipe which was presumably brought back from the New World. As they have no rabbits in Mexico or South America I imagine the dish was designed for guinea pig or even chihuahua. However, it works very well with rabbit and has an excellent flavour.

Ingredients

900g-1.5kg/2–3lb rabbit, cut into 8 serving p

Europe
Spain
Dinner
Main course
Mediterranean
Spicy

Method

In a heavy-based lidded pan melt the lard and fry the pork until crisp and browned. Remove to kitchen paper to drain. Mix together the flour and salt and pepper and coat the rabbit pieces, brown them carefully in the fat in the pan and remove to a plate. Fry the shallots in the fat and remove to the plate with the rabbit. De-glaze the pan with wine and water, return the pork and rabbit, add the