Rabbit Mole

• 1 tablespoon bacon fat
• 1 2 1/2-pound rabbit, cut into 7 pieces
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 cups chicken broth
• 8 dried ancho chilies, soaked in 2 cups boiling water for 30 minutes
• 1 cup drained, stewed whole tomatoes
• 1/4 cup sesame seeds, toasted
• 1 tablespoon oregano
• 2 whole cloves
• 2 whole allspice
• 1/4 teaspoon ground cinnamon
• 9 cloves garlic, peeled
• 1/4 cup ripe banana
• 2 tablespoons dry bread crumbs
• 1/2 ounce bitter chocolate, melted
• 1 teaspoon salt, plus more to taste

1. In a large heavy casserole, warm the bacon fat.
2. Add the rabbit pieces and brown well.
3. Add the onion, garlic and seasonings.
4. Cook until the onion is soft, stirring frequently, about 5 minutes.
5. Add the chicken broth.
6. Turn heat to low.
7. Simmer for 30 minutes.
8. Meanwhile, to make the mole sauce, drain the chilies, reserving 1 tablespoon of the soaking liquid.
9. Stem and seed the chilies.
10. Place the chilies, tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon and garlic in a blender and puree until very smooth.
11. Add the reserved liquid, banana, bread crumbs, chocolate and salt.
12. Process until smooth, stopping to scrape sides of bowl.
13. Remove the rabbit pieces from the broth.
14. Whisk in the mole sauce.
15. Taste and adjust seasonings if needed.
16. Return rabbit to pan.
17. Simmer until thick, about 15 minutes.
18. Serve with white rice or warm flour tortilla.

bacon fat, rabbit, onion, garlic, thyme, salt, black pepper, chicken broth, ancho chilies, tomatoes, sesame seeds, oregano, cloves, allspice, ground cinnamon, garlic, banana, bread crumbs, bitter chocolate, salt

Taken from cooking.nytimes.com/recipes/8280 (may not work)