|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)|
|½ ounce||Chocolate (heavy chocolate-no milked)|
|2||Cloves of garlic|
|1||Glass of white wine-dry- table-cooking wine|
|50 grams||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|
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@...>
Date: Wed, 9 Oct 1996 13:32:20 +0200
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