Frank's Recipes! Sweet and Sour Rabbit (Or Hare) Italian Style with Chocolate

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Sweet and Sour Rabbit (Or Hare) Italian Style with Chocolate

1 rabbit, jointed (or 1 young hare)
seasoned flour

Marinade:
3/4 pint red wine
2 heaped tablespoons each finely chopped onion and finely chopped carrot
1 tablespoon each parsley and thyme
1 bay leaf
3 cloves
plenty of black pepper
half teaspoon salt

Sauce:
2 oz. lard
2 oz. fat bacon, diced
3 oz. chopped onion
beef stock
heaped tablespoon sugar
3 oz. wine vinegar
2 oz. sultanas
2 oz. pine kernels
2 oz. candied peel, cut in strips
7 oz. grated bitter chocolate salt, pepper, lemon juice

It may need an act of faith to include the chocolate, but please don't leave it out. And make sure it's the bitter kind. Pine kernels can be bought at delicatessen or health food shops.

Soak the rabbit or hare in the marinade ingredients for at least 4 hours. Drain and dry the meat, roll in seasoned flour and brown in the lard, together with bacon and onion. Put into a casserole. Strain the marinade liquid over the rabbit and add enough beef stock to cover it. Season well and simmer for 1 1/2 hours, or until the meat is cooked. Melt sugar in a thick saucepan until it turns pale brown, add vinegar, stirring vigorously - the mixture will become a brown syrup. Pour into the casserole, and add the sultanas, pine kernels, candied peel and half the chocolate. Simmer 5 minutes. Correct the seasoning with salt, pepper, lemon juice and remaining chocolate to taste. No accompanying vegetables are needed.