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Roast Rabbit
Roast Rabbit
(Coniglio Arrosto)
 
 
Ingredients:

1 (2 and 1/2 to 3-pound) rabbit
Leaves from 1 sprig fresh rosemary or 1 teaspoon dried rosemary
4 fresh sage leaves or 1/2 teaspoon rubbed sage
2 garlic cloves
10 juniper berries
Salt and freshly ground pepper to taste
4 to 5 tablespoons white wine vinegar
1/2 cup extra virgin olive oil

Directions:

Cut rabbit into serving pieces or kindly 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 olive oil.

Let marinate in the refrigerator 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 until rabbit is tender, 10 to 15 minutes and only a few tablespoons of sauce remain.

Place rabbit on a warm platter.

Taste and adjust sauce for seasoning, then spoon over rabbit.

Serve immediately. Makes 4 to 6 servings.

That's it!
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