Split the rabbit into pieces and season with salt and pepper.
Dice the bacon. Heat the oil in a pan and fry the bacon in it. Add the rabbit pieces and brown around them.
Remove the meat from the dish. Boil the meat stock with wine and tap water.
Add crumbled thyme, bay spice, parsley and rabbit parts and sauté for about half an hour.
Add almonds, shallots, pine nuts, chocolate and sauté for another 30 minutes.
Thicken the sauce with flour if necessary and season again.
Our tip: Use a deliciously spicy bacon for a delicious touch!