Begin by seasoning the rabbit. Fry it lightly on both sides in hot oil. When it’s done, set it aside.

Follow the same procedure with the scampi.

In the same oil, lightly brown the garlic and set aside.

Next, lightly fry finely chopped onion in the same pan. When the onion begins to get some color, add the tomato and fry until there is no more liquid.

At this point, add the white wine and let the alcohol evaporate.

Next, put the croutons, the fried rabbit liver, the garlic and the chicken stock in a mixing bowl and blend. In some parts of Spain, they use Marie biscuits instead of croutons.

Return the rabbit and the scampi to the pan, add the sauce and let everything simmer for 30 minutes.

Five minutes before you turn off the heat, add the chocolate.

In another 5 minutes your stew is ready to serve. ¡Bon appetit!