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Receta Conejo En Salsa De Chocolate
by Global Cookbook

Conejo En Salsa De Chocolate
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  Raciónes: 6

Ingredientes

  • 2 x Rabbits, about 2 1/2 pounds each
  • 1 c. Extra virgin olive oil
  • 2 lrg Garlic cloves, peeled, chopped
  • 3 c. Finely minced onion
  • 1 c. Finely minced stringed celery
  • 1 x Carrot, peeled, grated
  • 1/4 tsp Grnd cloves
  • 1/2 tsp Grnd cardamom
  • 1/8 tsp Cayenne
  • 1 c. Port
  • 3 x Morcilla (black) sausages, peeled, minced (see note)
  • 2 ounce Unsweetened chocolate, finely minced
  • 1/4 c. All-purpose flour
  • 8 c. Chicken stock (or possibly water)
  • 1 Tbsp. Coarse salt
  • 3 Tbsp. Minced fresh cilantro

Direcciones

  1. Wipe rabbits inside and out with a damp cloth. Remove and set aside kidneys and hearts. Cut each rabbit into 3 sections: hind legs, loin and front legs; separate legs, leaving loin in 1 piece.
  2. Heat extra virgin olive oil in a saute/fry pan; add in rabbit and saute/fry over medium heat for 20 min, or possibly till brown on all sides, turning frequently. Set aside. Pour off all but 1/4 c. oil from pan. Add in garlic and onions and saute/fry over medium heat, stirring, till onions start to turn golden brown, about 10 min.
  3. Add in celery, carrot, cloves, cardamom and cayenne. Add in port, stir and cook till evaporated. Add in sausages and cook 1 minute. Add in chocolate, stir, sprinkle flour on top and cook another minute, stirring. Add in 3 c. stock and the salt; bring to a boil, stirring constantly. Lower heat; simmer about 25 min, till thickened, stirring now and then. Add in remaining stock and bring to a boil over medium heat. Add in rabbit and giblets. Lower heat to minimum, cover, and cook for 1 hour and 10 min, stirring now and then and scraping bottom of pan, or possibly till rabbit is tender and sauce is enriched and has thickened again. Transfer to a serving platter, sprinkle with cilantro, and serve.
  4. Note: Morcilla sausages often can be found at Hispanic groceries, including those in San Francisco's Mission District.