Braised Rabbit with Tomato and Chocolate Sauce
Brine the rabbit for 1 hour, remove and dry completely. Season the rabbit with salt and pepper.
Put the garlic, almonds, parsley, white pepper, chocolate, hard roll and rabbit liver in food processor. Run in short bursts for 1 minute and then continuously adding white wine and chicken broth.
In a large casserole pan melt half the lard over medium-high heat, add the onion and then brown the rabbit pieces. Reduce heat to medium-low and add the tomatoes and cook covered until the sauce has thickened, about 45 minutes.
Add the chocolate mixture and continue to cook until the rabbit is fork tender, another 2 hours. Check regularly to see if the rabbit is cooked and add up to 1 cup of water or chicken stock if needed.
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