Conill amb xocolata

Method

Heat olive oil in a large casserole and brown the rabbit joints on all sides, then remove and set aside. Soften the onions and garlic in the same pot until golden, then stir in the tomato puree and cook for 2 minutes. Pour in the red wine and stock, scraping up any browned bits, then return the rabbit to the pot with the bay leaves and thyme. Cover and simmer gently for 45 minutes until the rabbit is tender. Mix the ground almonds with the grated chocolate and stir into the stew along with seasoning, simmering for a further 5-10 minutes until the sauce thickens and the chocolate is fully incorporated. Serve hot with bread or buttered rice.