Cut off the head of the rabbit. Cover the liver and kidneys and set aside to cool. Separate the front and hind legs. Cut the back diagonally into 4 pieces and place in a suitable dish. Peel and slice the onions. Cut the ginger, unpeeled, into narrow slices. Strip the rosemary needles from the stems. Crush the chili peppers. Sprinkle these prepared ingredients, peppercorns and bay leaves on the rabbit parts.
Mix the wine and vinegar and pour over the meat. Cover the baking dish. Refrigerate the rabbit for 8 hours (better for one night). Turn once in between to the other side. Remove rabbit parts from marinade, drain and dry with kitchen paper. Heat the clarified butter in a casserole very hot. Sear the rabbit parts in it briefly and hot on all sides, then season with salt and pour in the marinade with herbs and spices. Put the casserole on the lowest shelf in the heated oven with the lid closed, steam the rabbit at 225DurchmesserC for 40-45 minutes. In the meantime, thinly grate and squeeze the orange. Finely dice the bacon. Heat the oil in a frying pan until very hot. Fry the bacon and pine nuts in it, turning until brown. Peel the garlic cloves and press them into the frying pan. Add the orange zest and juice and the currants, cook briefly. Remove the frying pan from the stove. Finely dice the chocolate.
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