Now I can hear you all already ” Venison and chocolate we’ll do! But Rabbit and chocolate is a step to far boy!” But trust me this recipe is fantastic, something totally different to do with rabbit, 

Shopping list 

1 large Rabbit cut into portions ( save the liver) 

4 cloves of garlic peeled 

A good splash of rapeseed oil 

2 medium onions roughly chopped 

1 tin of good quality chopped tomatoes 

1 glass of white wine 

200ml of game stock 

2 slices of stale bread cut into cubes 

30g of good quality bitter dark chocolate grated 

100g of toasted almonds 

A good handful of fresh chopped parsley 



1. Season the Rabbit pieces well with salt and pepper 

2. Crush the garlic with the rabbit liver 

3. In a casserole, brown the Rabbit pieces in the rapeseed oil 

4. Add the onions and cook until lightly browned 

5. Pour in the wine, tomatoes, stock and bread 

6. Cover with a lid and continue to cook for 30 minutes 

7. Now add the garlic and liver, chocolate, almonds and parsley 

8. Replace the lid and cook gently for 2 hours, check intermittently and add water if the sauce looks like it’s drying out 

9. Serve immediately with mashed potatoes and greens 

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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