1-2 1/2 lbs. rabbit
Six juniper berries
One clove garlic
2 cup wine vinegar
3 oz. olive oil
How to make Coniglio in umido:
Cut the rabbit into pieces. Wash and dry. Chop a few sage leaves, a sprig of rosemary and garlic. Salt, pepper and add the juniper berries (slightly smashed). Rub the pieces of rabbit in the herbs and place in a deep dish. Mix together vinegar and 6 tbs. olive oil and pour over the rabbit. Marinate for 24 hours, turning the meat occasionally so that it absorbs the flavors.
Pour the marinade and rabbit into a saucepan and cook covered over low heat for about 45 mins. Uncover the pot, turn up the heat and cook for another 45 mins. or until the rabbit is tender and the juice almost completely absorbed. Serve with roast polenta.
Note: you can also add some green and black olives.