THE RABBIT AND THE CHOCOLATE (not a fairy tale) http://recipespicbypic.blogspot.com

THE RABBIT AND THE CHOCOLATE Ingredients for 4 servings: 1 Kg of Rabbit cut in pieces, ½ Kg. of red prawns, 2 onions, 2 garlic cloves, 3 ripe tomatoes, a spurt of good brandy, wheat flour, salt, 1 teaspoon of hot red chili powder, 1 bay leaf, 1 teaspoon of oregano, olive oil. For the final dressing: 1 garlic clove, 25 grs of black chocolate (at least 75% cacao) a spring of parsley. In a saucer pan with some olive oil add the rabbit previously cleaned, cut, salted and with some black pepper. When roasted, take away from the saucer pan.

Ingredients for 4 servings: 1 Kg of Rabbit cut in pieces, ½ Kg. of red prawns, 2 onions, 2 garlic cloves, 3 ripe tomatoes, a spurt of good brandy, wheat flour, salt, 1 teaspoon of hot red chili powder, 1 bay leaf, 1 teaspoon of oregano, olive oil.

For the final dressing: 1 garlic clove, 25 grs of black chocolate (at least 75% cacao) a spring of parsley.

In a saucer pan with some olive oil add the rabbit previously cleaned, cut, salted and with some black pepper.

When roasted, take away from the saucer pan.

THE RABBIT AND THE CHOCOLATE Clean the fresh red prawns from their long whiskers, let them dry, add salt to them. And coat in wheat flour

Clean the fresh red prawns from their long whiskers, let them dry, add salt to them.

And coat in wheat flour

THE RABBIT AND THE CHOCOLATE Fry them in the saucepan in the same oil we did the rabbit, after 1 minute maximum, take them away and reserve. Now, add the chopped onions and the garlic and start a sofrito

Fry them in the saucepan in the same oil we did the rabbit, after 1 minute maximum, take them away and reserve.

Now, add the chopped onions and the garlic and start a sofrito

THE RABBIT AND THE CHOCOLATE Once the onion is transparent, add the tomatoes which have been previously converted into sauce, add a pynch of salt and stir for a while at medium/low fire until you get This oily and darker texture

Once the onion is transparent, add the tomatoes which have been previously converted into sauce, add a pynch of salt and stir for a while at medium/low fire until you get

This oily and darker texture

THE RABBIT AND THE CHOCOLATE Meanwhile prepare the dressing with the garlic, some salt, the spring of parsley, the chocolate and smash it all together Until you get an homogeneous texture.

Meanwhile prepare the dressing with the garlic, some salt, the spring of parsley, the chocolate and smash it all together

Until you get an homogeneous texture.

THE RABBIT AND THE CHOCOLATE Add the rabbit back to the casserole and stir so that all ingredients get mixed. Drop a spurt of good brandy on top, stir and after 5 minutes Add 1 ½ glass of water, the red hot chily powder, the oregano, the bay leaf, and a pynch of salt. Let it boil (gentle boil) for a while until the rabbit meat is tender.

Add the rabbit back to the casserole and stir so that all ingredients get mixed. Drop a spurt of good brandy on top, stir and after 5 minutes

Add 1 ½ glass of water, the red hot chily powder, the oregano, the bay leaf, and a pynch of salt. Let it boil (gentle boil) for a while until the rabbit meat is tender.

THE RABBIT AND THE CHOCOLATE This is the way it should look (more or less). When the meat is tender is time to add the chocolate dressing, use some of the stock of the saucepan to dilute the chocolate and add it to the rabbit pan. The heat should be low.

This is the way it should look (more or less).

When the meat is tender is time to add the chocolate dressing, use some of the stock of the saucepan to dilute the chocolate and add it to the rabbit pan. The heat should be low.

THE RABBIT AND THE CHOCOLATE The colour of the saucepan stock will change into a beautiful brown. Add the prawns back to the casserole and let it cook at low fire for 10 minutes, stirring now and then.

The colour of the saucepan stock will change into a beautiful brown.

Add the prawns back to the casserole and let it cook at low fire for 10 minutes, stirring now and then.

THE RABBIT AND THE CHOCOLATE Serve hot. I can not give credit of how marvellous this dish turned out to be… I just love the taste!!! If you are not much into eating rabbits, you can try the same recipe with any poultry or wild hunted birds.

Serve hot.

I can not give credit of how marvellous this dish turned out to be… I just love the taste!!!

If you are not much into eating rabbits, you can try the same recipe with any poultry or wild hunted birds.