1 stephen ceideburg
2 rabbits, about 2 1/2 pounds each
1 cup olive oil
2 large garlic cloves, peeled, minced
3 cup finely chopped onion
1 cup finely chopped stringed celery
1 carrot, peeled, grated
1/4 tsp ground cloves
1/2 tsp ground cardamom
1/8 tsp cayenne
1 cup port
3 morcilla (black) sausages, peeled,, chopped (see note)
2 oz unsweetened chocolate, finely chopp, ed
1/4 cup all-purpose flour
8 cup chicken stock (or water)
1 tbsp coarse salt
3 tbsp chopped fresh cilantro
A Recipe for
Conejo En Salsa De Chocolate
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
This Recipe for Conejo En Salsa De Chocolate is one of thousands in the Recipes-to-go Dessert Cookbook.
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
If you enjoy this Conejo En Salsa De Chocolate Recipe - you should enjoy the recipe collections you can find on the websites below:
In Mexico we have a word for sushi: bait. |
| José Simons |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Conejo En Salsa De Chocolate from the recipe cookbook of Recipes-to-go (Dessert)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Food Tip |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
From "The Art of South American Cooking," by Felipe Rojas-Lombar.
Wipe rabbits inside and out with a damp cloth. Remove and set aside
kidneys and hearts. Cut each rabbit into 3 sections: hind legs, loin
and front legs; separate legs, leaving loin in 1 piece.
Heat olive oil in a saute pan; add rabbit and saute over medium heat
for 20 minutes, or until brown on all sides, turning frequently. Set
aside. Pour off all but 1/4 cup oil from pan. Add garlic and onions
and saute over medium heat, stirring, until onions start to turn
golden, about 10 minutes. Add celery, carrot, cloves, cardamom and
cayenne. Add port, stir and cook until evaporated. Add sausages and
cook 1 minute. Add chocolate, stir, sprinkle flour on top and cook
another minute, stirring. Add 3 cups stock and the salt; bring to a
boil, stirring constantly. Lower heat; simmer about 25 minutes, until
thickened, stirring now and then. Add remaining stock and bring to a
boil over medium heat. Add rabbit and giblets. Lower heat to minimum,
cover, and cook for 1 hour and 10 minutes, stirring now and then and
scraping bottom of pan, or until rabbit is tender and sauce is
enriched and has thickened again. Transfer to a serving platter,
sprinkle with cilantro, and serve.
Note: Morcilla sausages often can be found at Hispanic groceries,
including those in San Francisco's Mission District.
PER SERVING: 645 calories, 39 g protein, 16 g carbohydrate, 44 g fat
(14 g saturated), 160 mg cholesterol, 1,430 mg sodium, 2 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
Serves: 6
Conejo En Salsa De Chocolate Recipe brought to you by Recipes To-Go