Recipe: Hassenpfeffer (Rabbit Stew)

HASSENPFEFFER (RABBIT STEW)

1 young rabbit
FOR THE MARINADE:
1/2 cup wine vinegar
2 cloves garlic, sliced
1 bay leaf
2 tsp salt (optional)
1/2 tsp freshly ground black pepper
6 tbsp olive oil, divided use
FOR THE STEW:
2 slices bacon, diced
1 1/2 cups sliced onion
1 tbsp flour
1 bottle dry red wine
1 tbsp grated unsweetened chocolate
24 small white onions
French or Italian bread, sliced and sauteed (for serving)
hot cooked noodles (for serving)

TO PREPARE THE RABBIT:
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.

TO PREPARE THE STEW:
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.

TO SERVE:
Arrange the rabbit on a hot platter with the sauteed onions and bread around it. Serve with noodles.

Servings: 4
Source: The Complete Round the World Meat Cookbook