2 Rabbits, about 2 1/2 pounds each 1 cup olive oil 2 cloves Garlic cloves, peeled, minced 3 cups finely chopped onion 1 cup Finely chopped stringed celery 1 Carrot, peeled, grated 1/4 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/8 teaspoon cayenne pepper 1 cup port 3 Morcilla (black) sausages, peeled, chopped 2 ounces unsweetened chocolate, finely chopped 1/4 cup all-purpose flour 8 cups Chicken stock (or water) 1 tablespoon coarse salt 3 tablespoons chopped fresh cilantro
Wipe rabbits inside and out with a damp cloth. Remove and set aside kidneys and hearts. Cut each rabbit into 3 sections: hind legs, loin and front legs; separate legs, leaving loin in 1 piece.
Heat olive oil in a saute pan; add rabbit and saute over medium heat for 20 minutes, or until brown on all sides, turning frequently. Set aside.
Pour off all but 1/4 cup oil from pan. Add garlic and onions and saute over medium heat, stirring, until onions start to turn golden, about 10 minutes.
Add celery, carrot, cloves, cardamom and cayenne. Add port, stir and cook until evaporated. Add sausages and cook 1 minute.
Add chocolate, stir, sprinkle flour on top and cook another minute, stirring. Add 3 cups stock and the salt; bring to a boil, stirring constantly.
Lower heat; simmer about 25 minutes, until thickened, stirring now and then. Add remaining stock and bring to a boil over medium heat.
Add rabbit and giblets. Lower heat to minimum, cover, and cook for 1 hour and 10 minutes, stirring now and then and scraping bottom of pan, or until rabbit is tender and sauce is enriched and has thickened again.
Transfer to a serving platter, sprinkle with cilantro, and serve.