Rabbit with Chocolate (Conejo con chocolate)

Conejo con chocolate is a traditional dish originating from Catalonia, as the Catalans first started to add chocolate (from Mexico) to dishes in the 17th century. The dish is usually made with a combination of rabbit pieces, red wine, garlic, flour, olive oil, onions, carrots, sherry, chicken stock, orange zest, dark chocolate, and seasonings and herbs such as thyme, bay leaves, rosemary, cinnamon, and peppercorns.

The rabbit pieces are marinated for an hour in a mixture of salt, wine, garlic, and seasonings and herbs. The onions and carrots are sautéed in olive oil. The meat is dusted with flour, browned in oil, and mixed with the vegetables. Sherry is poured into the pan to deglaze, and it’s then mixed with the marinade, seasonings, and chicken stock.

The mixture is simmered, and the meat and vegetables are added to the pan. The dish is simmered for an hour, the sauce is reduced, and orange zest and chocolate are added to the sauce and heated through. Once done, the dish is served with noodles, bread, or salad on the side.