Yield: 4 servings
1 young rabbit
1/2 cup wine vinegar
2 cloves garlic, sliced
1 bay leaf
freshly ground black pepper
6 tablespoons olive oil
2 slices bacon, diced
1 1/2 cups onions, sliced
1 tablespoon flour
1 bottle dry red wine
1 tablespoon unsweetened chocolate, grated
24 pearl onions
French or Italian bread, sliced
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 sliced 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 1-1/2 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.