Rabbit with Sauerkraut: Coniglio con Krauti

• 3 1/2 pound rabbit, cut into 8 pieces
• Coarse sea salt and black pepper
• 1/4 cup lard, plus 1/4 cup
• 1/2 onion, finely chopped
• 1 pound sauerkraut, recipe follows
• 1/2 teaspoon black peppercorns
• 1/2 cup white wine
• 1 medium red onion, thinly sliced
• 6 cups red cabbage
• 4 sage leaves
• 1 clove garlic
• 2 cups red wine vinegar
• 2 tablespoons salt
• 2 tablespoons sugar

1. Rinse the rabbit and pat dry with paper towels.
2. Season with sea salt and pepper and set aside.
3. In a large, heavy-bottomed skillet, heat 1/4-cup lard over high heat until it is melted.
4. Add half of the rabbit pieces, skin side down, and cook until golden-brown, about 5 minutes.
5. Turn over and cook until golden brown on the other side.
6. Remove the browned meat and cook the remaining meat.
7. Set aside on a plate covered with foil.
8. Add the remaining lard and heat until it melts.
9. Add the onion and cook for 2 minutes, until translucent but not browned.
10. Add the sauerkraut and peppercorns, reduce the heat to medium and cook for about 8 minutes.
11. Stir occasionally to keep from sticking.
12. Return the rabbit pieces to the pan.
13. Pour the wine into the skillet and bring to a boil.
14. Reduce the heat to low, cover the pan and cook for 30 minutes.
15. Serve immediately.
16. Place all ingredients in a 6-quart pot and cover.
17. Bring to a boil over high flame and reduce to simmer.
18. Cook covered 40 to 50 minutes, stirring frequently or until very tender.
19. Can be reheated with great success.
20. Yield: 8 servings

rabbit, salt, lard, onion, sauerkraut, black peppercorns, white wine, red onion, red cabbage, sage, clove garlic, red wine vinegar, salt, sugar

Taken from www.foodnetwork.com/recipes/mario-batali/rabbit-with-sauerkraut-coniglio-con-krauti-recipe.html (may not work)