Wine-Braised Rabbit with Chimichurri - Andrew Zimmern

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Two 2 1/2-pound rabbits, each cut into 6 pieces
• Salt
• Freshly ground pepper
• 2 slices of thick-cut bacon, cut into 1/3-inch pieces
• 4 celery ribs, coarsely chopped
• 2 carrots, coarsely chopped
• 1 large onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 3 sprigs parsley, all herbs tied into a bundle with kitchen twine
• 3 sprigs thyme, all herbs tied into a bundle with kitchen twine
• 3 sprigs oregano, all herbs tied into a bundle with kitchen twine
• One 750-milliliter bottle dry red wine, such as Malbec
• 1 ounce bittersweet chocolate, chopped
• Vegetable oil, for grilling
• 1 cup loosely packed flat-leaf parsley
• 1/4 cup loosely packed cilantro
• 3 tablespoons oregano leaves
• 2 fresh bay leaves
• 2 garlic cloves
• 1 serrano chile—stemmed, seeded and coarsely chopped
• 1/2 teaspoon ground cumin
• 1/4 cup plus 2 tablespoons olive oil
• 2 tablespoons red wine vinegar