Name: Rabbit with Chocolate
Ingredients: 1 Rabbit, big and tender (now uis the season and hunting a lot); 1 Onion (cut in fine slices); 2 Carrots (cut in fine slices); 1/2 oz Chocolate (heavy chocolate-no milked); 2 Cloves of garlic; 1 Glass of white wine-dry- table-cooking wine; 50 g Pork fat; 1 Bouquet of parsley; 1 Leaf of laurel; Black pepper -powder-; 4 Spoons of olive oil; Water and salt; Optional: mushrooms, butter (no light, please), 1 garlic clove, parsley

Standing as we do in a position which makes us choice targets for the devil and his allies, our best course is to defend our innocence by our silence and leave our reputation with God. Yet there are exceptions to this general rule. When distinct, definite, public charges are made against a man he is bound to answer them, and answer them in the clearest and most open manner. To decline all investigation is in such a case practically to plead guilty, and whatever may be the mode of putting it, the general public ordinarily regard a refusal to reply as a proof of guilt. Under mere worry and annoyance it is by far the best to be altogether passive, but when the matter assumes more serious proportions, and our accuser defies us to a defense, we are bound to meet his charges with honest statements of fact.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			4	Servings

INGREDIENTS

1		Rabbit, big and tender (now uis the season and hunting a lot)
1		Onion (cut in fine slices)
2		Carrots (cut in fine slices)
1/2	oz	Chocolate (heavy chocolate-no milked)
2		Cloves of garlic
1		Glass of white wine-dry- table-cooking wine
50	g	Pork fat
1		Bouquet of parsley
1		Leaf of laurel
		Black pepper -powder-
4		Spoons of olive oil
		Water and salt
		Optional: mushrooms, butter (no light, please), 1 garlic clove, parsley

INSTRUCTIONS

Cut the rabbit in pieces and put in a pan with pork fat and oive oil, with
salt, pepper, and when is getting a toasted color -not too much- add the
onion and carrots and the glass of wine. Leave on slow fire...
In a mortar... put the garlic, parsley, chocolate, laurel and some water if
need..and smash well, preparing the sauce to add to the pan with the rabbit
up to is done..
You can serve the pieces of rabbit pouring the sauce on them... and you can
prepare the * optional: frying the mushrooms with butter + garlic (slices)
+ parsley... as you like it...
WINE: Priorato any type ( Priorato is a region of Catalonia)
Posted to FOODWINE Digest 08 Oct 96
From:    TAS <supplies@EXT.STEP.ES>
Date:    Wed, 9 Oct 1996 13:32:20 +0200

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