| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Ethnic, Alcohol |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (G.PHELPS1) |
| 1 |
|
Young rabbit |
| 1/2 |
c |
Wine vinegar |
| 2 |
cl |
Garlic; sliced |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt; optional |
| 1/2 |
ts |
Freshly ground black pepper |
| 6 |
tb |
Olive oil |
| 2 |
sl |
Bacon; diced |
| 1 1/2 |
c |
Onions; sliced |
| 1 |
tb |
Flour |
| 1 |
|
Bottle dry red wine |
| 1 |
tb |
Unsweetened chocolate;grated |
| 24 |
sm |
White onions |
|
|
French or Italian bread; sauteed and sliced |
INSTRUCTIONS
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.
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. Arrange the rabbit on a hot platter with
the sauteed onions and bread around it. Serve with noodles.
Source: The Complete Round the World Meat Cookbook.
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