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In a bowl, pour in the cocoa, mustard, and cream. Stir and set aside. In a Dutch oven, heat up some peanut oil and sear the rabbit until golden on all sides. Add the scallions and garlic and saute briefly until they have softened. Add the bay leaves, fresh thyme, and fresh parsley. Then add the chicken stock about halfway up the sides of the meat. Add in the cocoa mustard mixture, salt and pepper to taste, and stir everything together well. Simmer on low heat for 45 minutes or until the rabbit is tender. Separately, in a skillet, heat up the butter and saute the bell peppers until al dente. Check the salt levels of everything and serve. The sauteed peppers go on top of the rabbit.
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
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Italian pasta organized by shape — which sauce belongs with which pasta
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake