Spanish Rabbit Stew with Chocolate | Conejo al chocolate

rabbit

💰Cheaper: chicken

Chicken is more widely available and less expensive than rabbit.

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: milk chocolate

Cacao powder has lower sugar content, while milk chocolate is cheaper.

Break down the rabbit into six pieces and season with badass texas boost on both sides.

Start the birch barrel with a couple of sticks of oak wood and fire starters until a good fire is going.

Grill the rabbit pieces over high heat for a couple of minutes, turning to sear but not cook through.

Place a cast iron pot on the birch barrel and add 2 tablespoons of butter and finely chopped onion.

Add 4 tablespoons of garlic and sauté for a minute.

Add half a pound of pork chorizo and cook for 2-3 minutes until cooked through.

Add 1 cup of pork wine to the pot, stirring to reduce flames from the alcohol.

Add 2 finely chopped roma tomatoes.

Add a spice mix of 1 teaspoon celery seed, 1 teaspoon cloves, and 1 teaspoon cayenne pepper.

Add about 2.5 ounces of finely chopped dark chocolate and a couple of tablespoons of flour to thicken the stew.

Add about 4 cups of chicken broth and reduce slightly.

Place the grilled rabbit back into the stew and secure the lid on the birch barrel.

Simmer the stew at about 350 degrees for about an hour, occasionally adding more wood and stirring.

When the rabbit is tender and starting to fall off the bone, remove the cast iron pan from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary