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 Civet de Lapin au Chocolat (Civet of Rabbit with Chocolate)

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Registration date : 2008-09-25

PostSubject: Civet de Lapin au Chocolat (Civet of Rabbit with Chocolate)   November 8th 2012, 10:20 pm

Civet de Lapin au Chocolat (Civet of Rabbit with Chocolate)

This is a traditional French recipe for a classic stew of rabbit cooked in a red wine and Dijon mustard sauce flavoured with chocolate, wild thyme and cognac. Ingredients: 1 farmed rabbit, jointed 1 bouquet garni 6 sprigs wild thyme 2 shallots, halved 1 tbsp Dijon mustard 1 tbsp wine vinegar red wine 2 tbsp fat 100g lean bacon, finely chopped 3 shallots, finely chopped 4 garlic cloves, finely chopped 80ml Cognac 2 slices stale white bread, grated 4 small squares of dark chocolate salt and freshly-ground black pepper

Civet de Lapin au Chocolat (Civet of Rabbit with Chocolate) Preparation: Method: Spread the rabbit lightly with the mustard then place in a deep fish with the bouquet garni, wild thyme, shallots and vinegar. Season to taste then add enough red wine to cover the contents of the dish. Add the lid then place the dish in the refrigerator to marinate for 3 days. When ready to cook, melt the fat in a flame-proof casserole then drain and dry the rabbit pieces (reserve the marinade). Add to the casserole and cook until well browned. Now add the bacon, shallots an garlic. Fry for 2 minutes, stirring constantly, then pour over the cognac and set alight. Once the flames have died down sprinkle the breadcrumbs over the top. Strain the marinade, warm in a saucepan, then pour into the casserole before adding the chocolate. Bring to a simmer, adjust the seasonings to taste then secure the lid and cook gently for 3 hours.

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