Rabbit Bao with chocolate

Pair with Oloroso

Recipe created by Paula M. Durán Ros for the International Sherry Week Blog Contest 2019

Ingredients

bao rolls
 
Rocket
 
pomegranate
 
For the rabbit with chocolate:
1/2 
rabbit
cloves of garlic
1/4 
glass of Oloroso Sherry
glass of water
glass of beef stock
50 g. 
of 70% dark chocolate
40 g. 
ground almonds

Directions

In a casserole, fry the chopped and seasoned rabbit, remove the liver and add the clove of garlic, the Oloroso and 3/4 of the glass of water. Let it simmer for 5-10 minutes, then lower it over medium heat, cover and cook 20 more minutes.

Prepare a mash with the crushed chocolate, the ground almonds, the liver and the quarter glass of water thats been reserved. Add the stew along with the meat broth and cook for 15 more minutes.

Prepare the bao bread and fill with the rabbit mix (removing bones), garnish with rocket, pomegranate and drizzle with chocolate sauce.

Paula M. Durán Ros , Spain Visit Website
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serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Paula M. Durán Ros , Spain Visit Website
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