Alsatian Wild Rabbit
|White wine||2 Tablespoon|
|Brandy||1 Cup (16 tbs)|
|Green bacon fat||2 Tablespoon (for sauteing)|
Cut the rabbit in pieces; brown it with the green bacon fat: moisten with dry white wine, which you have heated, and add salt and pepper.
Shred the red cabbage: boil it for 5 minutes, then take out, and drain.
Put the shredded cabbage into the liquid in which the rabbit is simmering: cover, and continue to simmer for 1 hour, if liked, in the oven.
Then add the juniper berries, and simmer for 10 minutes more.
Set the brandy alight, and pour it in.
Boil for another 5 minutes and serve without transferring to another dish.