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
It is quite feasible to prove the history of recipes way back into distant history, certainly as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
During Roman times 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman cooks used a wide range of aromatic flavours, including many that are still in use today like thyme, rue and asafoetida. During the succeeding few centuries, the upper-class families of Wesstern Europe competed to serve up the most exotic meals, and as a result chefs and their recipes became highly prized. Even so, it wasn`t until the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery publications were highly popular mostly due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Conejo En Salsa De Chocolate recipe.
