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…… Continue reading rabbit in a chocolate sauce
Category: rabbit
braised rabbit
Rabbit is such a dense and lean meat that it’s difficult to keep moist and tender. David’s rabbit-cooking technique is a work in progress but he usually gets it right and here is one of his recipes. Joint 1 fresh rabbit into 6 pieces. Heat butter and olive oil in a heavy casserole dish and…… Continue reading braised rabbit
rabbit with white beans and chorizo
Here’s a wonderfully complex rabbit dish. Serve it with crusty white bread and a fresh salad. If using dried beans soak 100g (3½ oz) overnight in 3 times their volume of water. Cook them until just tender then drain them and set aside (a can of white beans will work too). Cut a fresh rabbit into 6…… Continue reading rabbit with white beans and chorizo
rabbit baked in breadcrumbs and milk
This was inspired by a friend’s description of her mother’s recipe. The rabbit was wonderfully tender. Cut the rabbit into pieces and soak in some warm salted water for a few hours. To assemble, lay half the rabbit pieces in the bottom of a casserole and cover with about half a cup of breadcrumbs. I used…… Continue reading rabbit baked in breadcrumbs and milk
michelle picker cooks 