Rabbit with baby garlic and chocolate onion sauce
There are many techniques for thickening a dish or stew: reductions, starches, butter, etc. This week, CETT invites you to try the distinctive flavor and color you get from thickening a stew with chocolate.
2 units Confit garlic
30g Parsley
1 oz chocolate
Remove the limbs and debone the whole rabbit, trying not to separate the two loins. Make a paste with the parsley, confit garlic, biscuit, and chocolate, and spread it on the inside of the rabbit. Roll it up, truss it, and set it aside.
Rabbit Bones
½ Onion
½ Carrot
¼ Leek
½ Tomato
½ They too
Water
Preheat the oven to 200°C (390°F) and toast the rabbit bones. While the bones are browning, dice the vegetables and sauté them in a saucepan. Add the bones and deglaze with the aged wine. Cover with water and bring to a boil for 30 minutes. After 30 minutes, let it steep for another 20 minutes. Strain and keep warm.
Rabbit background
300g Onion
2u Travel
40ml Rancid wine
Season the rabbit with salt and pepper and sear it in a casserole dish. Remove and set aside. Add a little oil to the casserole dish and sauté the finely chopped onion and garlic. When they have softened and turned golden, add the rabbit, deglaze with sherry, and add the rabbit stock. Cover and simmer over medium-low heat until the rabbit is tender. Remove the rabbit and set aside. Purée the onion with the remaining cooking juices, pass through a fine sieve, return to a saucepan, and stir in the chocolate. Set aside.
5 spring garlic cloves
200ml Olive Oil
Put the oil in a saucepan and heat to 70ºC. Add the spring garlic and let it confit, monitoring the temperature, for 10-15 minutes. Remove and set aside.
Remove the trussing string from the rabbit and slice it into small pieces. Arrange the slices in a straight line on a plate, drizzle with the onion and chocolate sauce, and finish with some confit spring garlic.