Soak the rabbit pieces overnight in white wine with the bay leaf spice.
Melt the butter in a dish and sauté the garlic, onions, bacon and the drained rabbit meat in it. Season with salt, pepper and nutmeg and extinguish with a dash of white wine.
Heat the beef broth in a saucepan and let the chocolate melt in it. Stir well and pour into the Reindl with the meat. Cover and simmer at low temperature for sixty minutes.
Our tip: Use bacon with a fine, smoky note!