Marinated and Stewed Rabbit

READY IN: 2hrs 30mins




  • *Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
  • Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
  • Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
  • Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
  • Strain the marinade, reserving it, and dry the rabbit pieces.
  • Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
  • When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
  • Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
  • When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
  • Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
  • Season them with salt and pepper as they brown.
  • When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
  • Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
  • If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
  • Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.