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Back To Rabbit

James's Sicilian Rabbit Chocolate

1 x Rabbit, jointed and skinned
2 tsp Paprika
6 tsp Plain flour
100 ml Sunflower oil, (3 1/2fl oz)
12 x Peeled button onions
1 tsp Red wine vinegar
1/2 bot red wine
1 lt Water or chicken stock, (35fl oz)
1 x Bouquet garni
TO FINISH
85 gm Raisins plumped in 1/2 cup brandy, (3oz)
4 tsp Espresso coffee
4 sqr bitter chocolate
1 tsp Fresh oregano, finely chopped

 Method :
Dredge the rabbit in the paprika and flour and brown in the oil. Brown the onions in the same oil, discard the oil and deglaze with the vinegar.
Reduce to nothing and add the wine. Return the rabbit and onions to the casserole, add the stock and the bouquet garni. Bring to the boil, skim and simmer for about 45 minutes.
Stir in the brandy, raisins, chocolate and coffee and stir until thickened.
Add the onions to the casserole and bring it to the boil. Sprinkle with oregano and serve from the casserole.