Variety Meats: Sweet Sour Rabbit by Recipe Cottage

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	Sweet Sour Rabbit

		Sweet-Sour Rabbit (Or Hare) Italian Style, With Chocolate 1 rabbit, jointed (or 1 young hare) seasoned flour 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper half teaspoon salt 2 oz. lard 2 oz. fat bacon, diced 3 oz. chopped onion beef stock 1 heaping tablespoon sugar 3 oz. wine vinegar 2 oz. sultanas 2 oz. pinenuts 2 oz. candied peel, cut in strips 7 oz. grated bitter chocolate salt, pepper, lemon juice Soak the rabbit or hare in the marinade ingredients for at least 4 hours. Drain and dry the meat, roll in seasoned flour and brown in the lard, together with bacon and onion. Put into a casserole. Strain the marinade liquid over the rabbit and add enough beef stock to cover it. Season well and simmer for 1 1/2 hours, or until the meat is cooked. Melt sugar in a thick saucepan until it turns pale brown, add vinegar, stirring vigorously - the mixture will become a brown syrup. Pour into the casserole, and add the sultanas, pine kernels, candied peel and half the chocolate. Simmer 5 minutes. Correct the seasoning with salt, pepper, lemon juice and remaining chocolate to taste.