Hassenpfeffer

• 1 each rabbit
• 1/2 cup white wine vinegar
• 2 cloves garlic sliced
• 1 each bay leaves
• 2 teaspoons salt optional
• 1/2 teaspoon black pepper freshly ground
• 6 tablespoons olive oil
• 2 slices bacon diced
• 1 1/2 cups onions sliced
• 1 tablespoon flour, all-purpose
• 1 bottle red wine dry
• 1 tablespoon chocolate unsweetened unsweetened,grated
• 24 small white onion

1. Have the rabbit disjointed and cleaned.
2. Pour boiling water over it, scrape, rinse, and dry.
3. In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil.
4. Add the rabbit and marinate in the refrigerator for 48 hours.
5. Drain.
6. Put the bacon in a Dutch oven and cook until lightly browned.
7. Add the sliced onions and cook until golden.
8. Blend in flour and add rabbit.
9. Cook 10 minutes turning the pieces several times.
10. Add the wine, bring to a boil, and stir in the chocolate.
11. Cover and cook over low heat 1 1/2 hours or until tender; add salt and pepper to taste after 1 hour.
12. While the rabbit is cooking, saute the white onions in the remaining oil until golden.
13. Arrange the rabbit on a hot platter with the sauteed onions and bread around it.
14. Serve with noodles.

rabbit, white wine vinegar, garlic, bay leaves, salt, black pepper, olive oil, bacon, onions, flour, red wine, chocolate, white onion

Taken from recipeland.com/recipe/v/hassenpfeffer-40733 (may not work)