Discover the exquisite flavors of Rabbit with Chocolate-enriched Sauce, where tender rabbit meat meets a rich and velvety sauce infused with dark chocolate. This delightful dish brings an adventurous twist to your dinner table, blending savory and sweet elements that tantalize the palate and create an unforgettable dining experience. Perfect for special occasions, this recipe is sure to impress your guests and elevate any gathering.
The preparation begins with browning succulent rabbit pieces, followed by infusing aromatic vegetables and delightful spices in a robust red wine sauce. The addition of dark chocolate enhances the depth of flavor, resulting in a sophisticated dish that reflects gourmet cooking at its finest. Serve it elegantly, accompanied by fluffy rice or your favorite vegetables, and transform your meal into a culinary masterpiece that delights both the eyes and the taste buds.
- Prepare the vegetables by finely dicing 1 sweet onion, julienning 1 red onion, brunoise 2 echalottes, chopping 4 cloves of garlic, dicing 2 carrots into brunoise, slicing 1 carrot into rings, and cutting 3 celery sticks (2 into rings and 1 into brunoise). Finely dice 0.5 red bell pepper and 0.5 green bell pepper.
- Quarter the rabbit, making sure to reserve some bone-in pieces for presentation.
- Cook 150g of rice by infusing half of the garlic in oil, adding the rice and two bay leaves briefly toasted. Pour in water and cook until the rice is tender.
- Season the rabbit pieces with salt and pepper. In a pan, brown the rabbit pieces until golden. Remove from the pan and set aside.
- In the same pan, add the remaining garlic, the diced onion, celery rings, and carrot rings. Sauté briefly before removing the rabbit pieces again.
- Stir in 2 tablespoons of Dijon mustard and reintroduce the rabbit. Pour in 250cl of red wine and 500cl of chicken stock, adding 2 sprigs of fresh rosemary. Simmer for 30 minutes.
- In a separate pan, poach the shallots, diced carrots, celery, and peppers in olive oil for 2 minutes. Stir in pre-cooked red beans and 500cl of chicken broth, letting it simmer for another 10 minutes until the vegetables are crisp.
- Remove the rabbit from the pan, strain the vegetables, and reduce the broth to your desired consistency. Add 50g of nut butter for a smooth texture, followed by 2 small bars of dark chocolate to enhance the sauce.
- Present the dish elegantly on a plate, drizzle with the rich chocolate-enriched sauce, and enjoy a unique culinary masterpiece!
- Rabbit | 1 | quartered
- Sweet onion Large
- Red onion Large
- Echalotte | 2
- Garlic cloves | 4 cloves | finely chopped
- Carrots Large | 2
- Celery sticks Medium | 3
- Red bell pepper Medium | 0.5
- Green bell pepper Medium | 0.5
- Rice | 150 gr
- Bay leaves | 2 leaves | briefly toasted
- Dijon mustard | 2 tablespoons
- Red wine | 250 cl
- Chicken stock | 500 cl
- Fresh rosemary | 2 sprigs
- Olive oil | to taste
- Pre-cooked red beans | to taste
- Nut butter | 50 gr
- Dark chocolate bars | 2 bars
