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Conejo de chocolate

A traditional recipe from the Matarraña that combines sweet and savoury for a unique culinary experience.

Ingredients

  • To taste

    Rabbit

  • To taste

    Two heads of garlic

  • To taste

    Almond

  • To taste

    Oil, salt and pepper

  • To taste

    Chocolate bar

  • To taste

    Water

0 / 8
STEPS COMPLETED

  1. Season the rabbit with salt and a little pepper

  2. Fry over a high heat

  3. Leave to brown well and, meanwhile, prepare the picada

  4. In a bowl, combine roasted garlic cloves (baked whole in the oven for 25-30 minutes), almond, water and the rabbit liver (fried)

  5. Blend everything together to obtain a thicker sauce

  6. Once the rabbit is well browned, add the sauce and leave to simmer for 25-30 minutes over a low heat, so the meat softens and takes on the flavour of the sauce

  7. The dish is ready when, upon touching the meat, it almost falls off the bone

  8. Plate up and grate a little chocolate on top

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