Hassenpfeffer

Name: Hassenpfeffer
Ingredients: 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

13 ingredients

14 steps

Ingredients

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

Directions

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.