Cooking time: 2 hours
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.
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.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
