Ingredients
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
Directions
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
Servings: 6 servings
Conejo En Salsa De Chocolate Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chocolate; Dessert; Dip; Mexican
The History of Recipes
We are able to track the history of meal recipes way back into the distant past, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move on, there are a couple of books from the fourteenth century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that appears on menues today, but rather recipes for the types of meals cooked for the wealthy. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new herbs and spices caused an explosion in publications on food, some of which are now in private libraries. During the following few hundred years, the powerful families of Wesstern Europe strove to serve the best banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. By the time we get to the 1900s, recipe books are starting to become popular due to more people being able to read, people having increased leisure time and having more disposable income. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Conejo En Salsa De Chocolate recipe.
