*  Exported from  MasterCook  *
 
                              HASSENPFEFFER #1
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -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
 
    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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