Categories: Meats, Ethnic, Alcohol 
      Yield: 4 servings 
  
           -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 T  Olive oil 
      2 sl Bacon; diced 
  1 1/2 c  Onions; sliced 
      1 T  Flour 
      1    Bottle dry red wine 
      1 T  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.