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1
*Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with 1/2 lb button mushrooms.
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2
Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
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3
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.
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4
Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
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5
Strain the marinade, reserving it, and dry the rabbit pieces.
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6
Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
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7
When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
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8
Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
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9
When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
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10
Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
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11
Season them with salt and pepper as they brown.
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12
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.
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13
Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
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14
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.
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15
Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.
