Hassenpfeffer, or however it's spelled.
Quarter the rabbit (5 pieces, legs + back), rinse, shake dry, roll in seasoned flour (pepper + whatever you like), braise (fry until browned most of the way around you can use bacon fat for this, save the crispy bacon), set aside, turn heat down, add one or two chopped onions, saute until just tender. Add equal parts beef broth and red wine, like a merlot or cabernet, cheap stuff is fine. Add however much you want for sauce, though it should mostly cover the rabbit pieces. Bring to almost boiling, add rabbit and crunched up bacon, turn heat down to simmer, cook for 4 or more hours on low heat or in slow cooker. Remove rabbit, thicken sauce with cornstarch or flour. Serve over egg noodles or whatever you like. The rabbit will be so tender that it will be falling off the bones.
In college, I lived in a coop dorm and borrowed the kitchen a few times for cooking Sunday dinner. The first time, I had about 6 people, the last time, I served 32. Needless to say, it was a hit.
Love them bunnies!
