Recipe - Hassenpfeffer

JUDI M. PHELPS (G.PHELPS1)
1 Young rabbit
One half cup Wine vinegar
2 cl Garlic; cut or sliced up
1 Bay leaf
2 teaspoon Salt; optional
One half teaspoon Freshly ground black pepper
6 tablespoon Olive oil
2 sl Bacon; minced
1 One half cup Onions; cut or sliced up
1 tablespoon Flour
1 Bottle dry red wine
1 tablespoon Unsweetened chocolate;grated
24 small White onions
French or Italian bread;
sauteed and cut or sliced up

Have the rabbit disjointed and cleaned. Pour boiling water over it,
scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar,
garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil.
Add the rabbit and marinate in the refrigerator for 48 hours. Drain.

Put the bacon in a Dutch oven and cook until lightly browned. Add the
cut or sliced up onions and cook until golden.
Blend in flour and add rabbit. Cook 10 minutes turning the pieces several
times. Add the wine, bring to a boil, and stir in the chocolate. Cover and
cook over low heat 1One half hours or until tender; add salt and pepper to
taste after 1 hour. While the rabbit is cooking, saute the white onions in
the remaining oil until golden. Arrange the rabbit on a hot platter with
the sauteed onions and bread around it. Serve with noodles.

Source: The Complete Round the World Meat Cookbook.