Instructions: Rinse the rabbit and pat dry with paper towels. Season with sea salt and pepper and set aside.

In a large, heavy-bottomed skillet, heat 1/4 cup of the lard over high heat until it is melted. Add half of the rabbit pieces, skin-side down, and cook until golden-brown, about 5 minutes. Turn over and cook until golden brown on the other side. Remove the browned meat and cook the remaining meat. Set aside on a plate covered with foil.

Add the remaining lard and heat until it melts. Add the onion and cook for 2 minutes, until translucent but not browned. Add the Italian Sauerkraut and peppercorns, reduce the heat to medium and cook for about 8 minutes. Stir occasionally to keep from sticking.

Return the rabbit pieces to the pan. Pour the wine into the skillet and bring to a boil. Reduce the heat to low, cover the pan and cook for 30 minutes. Serve immediately.

Italian Sauerkraut: Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.

This recipe yields 4 servings.

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