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Print this Recipe    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.


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