| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Game |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
|
Rabbits, about 2 1/2 pounds each |
| 1 |
c |
Olive oil |
| 2 |
lg |
Garlic cloves, peeled, minced |
| 3 |
c |
Finely chopped onion |
| 1 |
c |
Finely chopped stringed celery |
| 1 |
|
Carrot, peeled, grated |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground cardamom |
| 1/8 |
ts |
Cayenne |
| 1 |
c |
Port |
| 3 |
|
Morcilla (black) sausages, peeled, chopped (see note) |
| 2 |
oz |
Unsweetened chocolate, finely chopped |
| 1/4 |
c |
All-purpose flour |
| 8 |
c |
Chicken stock (or water) |
| 1 |
tb |
Coarse salt |
| 3 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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