2 Jack Rabbits
5 Serrano Dried Chillies
10 Jalepeno Chillies (Fresh)
5 Plum Tomatoes
Californian Olive Oil
Salt and Pepper
Six Chili Powder
Cholula Chipotle sauce
Bottle of Pinot Noir
To Serve – Salsa, Queso Fresco, Jalapeno, Cilantro.
Skin and portion the Jack Rabbits and then brine. Rehydrate the Chillies in water for around 20 minutes then rub to remove some of the seeds.
In a bowl Quarter the onion and add the Chillies, and tomatoes. Drizzle over a good glug of Olive Oil. Place the plum tomatoes on the grill to blacken and smoke with the chillies, onion and garlic.
In a roaster tin place the dried off portioned rabbit, add plenty of pepper, salt and six chilli powder. Drizzle with Cholula Chipotle sauce and sprinkle with oregano.
Remove the Tomatoes, Onion, Chillies and Garlic from the grill and place the rabbit portions on the grill. Smoke for around 15 – 20 minutes.
Blend the Tomatoes, Onion and Garlic. Add a Serrano and Jalepeno Chilli, Squeeze of lime and six chilli powder.
Remove the Rabbit from grill and place in a slow cooker, add Pinot Noir and the prepared sauce. Cook for seven hours.
Remove the bones, add the meat back into the sauce. Add black beans and grate over dark chocolate. Stir through over a low heat. Cook in a hot smoked oven to evaporate some of the juice off.
Serve with Tortillas, Queso Fresco, Salsa and Cilantro