Dishes with chocolate are found in many South American countries and were no doubt influenced by traditional Mexican mole negro. The chocolate, which is entirely sugar free, lends a depth of flavour to the sauce. This recipe from The South American Table by Maria Baez Kijac was adapted by David to suit our rather small and very lean Australian rabbits.
Cut your rabbit into 6 – 8 pieces. Heat some oil in a heavy pot and gently fry a chopped or sliced onion until translucent. Transfer the onion to a food processor or blender and add 4 cloves of garlic, 1 can of peeled tomatoes, 1 teaspoon of salt, ½ a teaspoon of dried thyme, ½ a teaspoon of dried rosemary, ¼ of a teaspoon of chilli flakes and ¼ of a teaspoon of freshly ground black pepper. Process to a sauce consistency and transfer to the cooking pot. Add the pieces of rabbit, 1 cup of red wine and 1 cup of water or stock. Bring to a simmer over very low heat and continue to simmer for 1½ hours. Add 30g (1 oz) of grated unsweetened Mexican chocolate and ¼ of a cup of roughly chopped dry-roasted peanuts. Season to taste with salt and freshly ground black pepper and serve with rice or tortillas.
michelle picker cooks 