|Olive oil||2 Tablespoon|
|Onion||1 Large, peeled and chopped|
|Fatty bacon slices/Ham||4 , chopped (Rashers)|
|Rabbit||1 , cut into pieces|
|Freshly chopped parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Juniper berries||8 , coarsely crushed|
|Fresh thyme sprig||1|
|Freshly ground black pepper||To Taste|
|Cotes du rhone||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Stock||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
Heat oil in a large casserole, and gently fry onions and bacon until soft.
Add rabbit pieces, and saute until browned on all sides.
Add parsley, juniper berries, thyme, salt, and pepper.
Add wine and stock.
Bring to the boil, cover, and simmer until tender, about 2 hr.
Arrange rabbit pieces on warmed serving platter.
Reduce sauce, and pour over rabbit.