Rabbit with Xocopili (cocoa balls)

Rabbit with Xocopili (cocoa balls)
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 50 min
  • Difficulty: medium
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Rabbit with Xocopili (cocoa balls)

Ingredients

Directions

  1. ### Preparation ###
  2. The day before, marinate the rabbit with red wine, mushrooms cut into 4, carrot slices, minced onion, bay leaf, clove and thyme.
  3. Season with salt and pepper, cover with foil and let stand overnight in the fridge.
  4. The next day, filter the marinade and keep the wine aside (discard the clove).
  5. Fry the onion, garlic and mushrooms in a little oil.
  6. Add bacon and rabbit, and brown on all sides.
  7. When he has taken a nice color, season with salt, pepper and sugar.
  8. Let caramelise and sprinkle with flour. Mix and deglaze with the wine.
  9. Simmer 20 min over low heat and covered.
  10. Crush the xocopili balls in a mortar (or in a blender) and add them to the sauce.
  11. Simmer another 20 minutes and serve hot.

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Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla