Makes 4 servings.

1 whole rabbit, cut into 8 pieces
2 tablespoons olive oil
2 carrots, chopped
½ celeriac, chopped
1 small red onion, chopped
½ cup leeks, chopped
4 dried figs, chopped
¼ cup walnuts, finely chopped
1 inch cinnamon stick
1 bay leaf
2 ounces dark chocolate (60% cocoa or higher)
1 cup red wine

In a large pan at least 6 inches deep, brown the rabbit for 5 minutes on each side in the olive oil. Take out the rabbit and set aside.

Sauté the carrots, celeriac, onion and leek for 5 minutes on medium heat in the same pan. Deglaze the pan with the wine and add the rabbit back into pan with the cinnamon, bay leaf, figs and walnuts. Cook for ½ hour on medium with the top on.

Grate the dark chocolate over the top of the meat and vegetables and cook for another 5 to 10 minutes with the top on, or until the chocolate creates a nice glaze.