Roast Rabbit

Rabbit you say? Yes, rabbit. It's actually very good. I have had what seems, every animal known to man. I won't go into detail, but I will have more what I call varmint recipes in the future. This is a YUMMO Italian dish from Biba. She used to have a show on TV in Sacramento years ago. This one is exceptional because of it's ease. Everything is FRESH!
Ingredients:

• 1 (2-1/2 to 3-lb) rabbit
• Leaves from 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 4 fresh sage leaves or 
• 1/2 teaspoon subbed sage
• 2 garlic cloves
• 10 juniper berries
• Sea salt and freshly ground pepper to taste
• 4 to 5 tablespoons GFwhite wine vinegar
• 1/2 cup olive oil

Directions:

1. Cut rabbit into serving pieces or ask the butcher to do so. Wash and dry thoroughly.
2.  Coarsely chop rosemary, sage and garlic together. Crush juniper berries; add to rosemary mixture.
3.  Rub rabbit pieces with rosemary-juniper mixture. Season with salt and pepper. 
4. Put rabbit pieces into a large bowl. Add vinegar and oil. Let stand 3 to 4 hours, turning meat fa few times.
5.  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.
6.  Cook uncovered 10 to 15 minutes or until rabbit is tender and only a few tablespoons of sauce remain. 
7. Place rabbit on a warm platter. Taste and adjust sauce for seasoning, then spoon over rabbit. Serve immediately. Makes 4 to 6 servings.

Source: Biba Caggiano-Northern Italian Cooking page8