|Rabbit||3 Pound (1 Whole)|
|Fresh rosemary sprig/1 teaspoon dried rosemary||1 (Leaves Required)|
|Fresh sage leaves/1/2 teaspoon rubbed sage||4|
|Garlic||2 Clove (10 gm)|
|Freshly ground pepper||To Taste|
|White wine vinegar||5 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
Cut rabbit into serving pieces or ask the butcher to do so.
Wash and dry thoroughly.
Coarsely chop rosemary, sage and garlic together.
Crush juniper berries; add to rosemary mixture.
Rub rabbit pieces with rosemary-juniper mixture.
Season with salt and pepper.
Put rabbit pieces into a large bowl.
Add vinegar and oil.
Let stand 3 to 4 hours, turning meat a few times.
Place rabbit and marinade in a large heavy casserole.
Bring to a boil.
Reduce heat and cover casserole.
Simmer 40 to 50 minutes, stirring a few times during cooking.
Increase heat to medium-high.
Cook uncovered 10 to 15 minutes or until rabbit is tender and only a few tablespoons of sauce remain.
Place rabbit on a warm platter.
Taste and adjust sauce for seasoning, then spoon over rabbit.