Civet of Rabbit, or Hasenpfeffer

Name: Civet of Rabbit, or Hasenpfeffer
Yield: makes 4 to 6 servings
Ingredients: 2 cups good-quality red wine; 1/2 cup red wine vinegar; 1 carrot, roughly chopped; 1 onion, roughly chopped; Several fresh parsley or thyme sprigs; 1 rabbit or hare, cut into serving pieces; Salt and black pepper to taste; 4 thick slices good-quality bacon; 2 cups chopped onion; 1 cup diced carrot; 1 cup diced celery; 1/2 pound wild or button mushrooms, or 1 ounce dried porcini, reconstituted (page 112), the soaking liquid reserved, and mixed with 1/2 pound button mushrooms; Flour for dredging; 1 ounce unsweetened chocolate, grated or chopped

December 14, 2011

An unusual dish with the traditional addition of chocolate for richness. This is best with hare but very nice with the much milder domestic rabbit (and quite good with chicken, too). This is one of those rare occasions when I find a long marinade really helps. You can begin the dish in the morning and finish it that day or start it twenty-four hours (or even more) in advance.

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