Coniglio in agrodolce –   Braised Rabbit in Chocolate Sauce

Just a bit of food play for Easter 2015 combining Chocolate and Rabbit.

Agrodolce is a traditional sweet sour sauce believed to have originated in Sicily. Bitter chocolate is generally added to agrodolce dishes featuring rich game meat such as boar or rabbit or you can use chicken.

  • 1 rabbit (about 700 g), cut into 8 pieces
  • 75 g (½ cup) plain flour
  • 60 ml (¼ cup) olive oil
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small Onion, finely chopped
  • 3 Garlic cloves, finely chopped
  • 20 grams Butter
  • 2 juniper berries
  • 5 black peppercorns
  • 3 thyme sprigs or 1 teaspoon dried
  • 1 Tablespoon Sugar
  • ¼ Cup white wine Vinegar
  • ¼ Cup  Raisins
  • 1 Tablespoon dried sour Cherries or Cranberries
  • ¼ Cup Pine nuts, toasted
  • ¼ Cup Walnuts, toasted, chopped
  • 60 g dark chocolate chopped

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  1. Season rabbit with salt and pepper, toss in flour to coat and shake off excess.
  2. Heat oil in a large deep frying pan over high heat.
  3. Cook rabbit, turning, for 5 minutes or until golden. Set aside.
  4. Reduce heat to medium, add carrot, celery, onion, garlic and butter, and cook, stirring, for 5 minutes or until onion is light golden.
  5. Add crushed juniper berries, peppercorns and thyme, and cook for a further minute or until fragrant.
  6. Return rabbit to pan and add sugar, vinegar and 500 ml Water. Bring to the boil, then reduce heat to low and cook, covered, for 45 minutes or until rabbit is tender.
  7. Add raisins, cherries, nuts and chocolate, and cook, stirring occasionally, for 5 minutes or until chocolate is melted and sauce is slightly reduced.
  8. Season and top with extra thyme sprigs to serve.

Notes

  • If cooking in Pressure Cooker or Crockpot only use 250ml water.
  • Serve meat in pieces or remove from bone and shred
  • Serve on Rice, Couscous, or Polenta
  • Use as a Pie filling
IMG_20150402_100326759
Made with Chicken… Shredded to serve
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