Chop the liver and set aside.
Cut the rabbits into pieces.
Place in a dish, add the onion covered in the cloves, thyme, rosemary,
sage, bay leaves, juniper berries, cinnamon, garlic, carrot and celery and
pour in the wine.
Leave to marinade, turning occasionally, for 12 hours.
Drain the meat, reserving the marinade.
Heat the butter and olive oil, dust each piece of rabbit lightly in the
Add the rabbit pieces in batches, turning them frequently until browned
Place them in a roasting dish with the wine, liver and all of the
vegetables in the marinade, cover and roast at 150°C for 2 -2 ½ hours.
Transfer the pieces of rabbit to a warmed serving dish and cover to
prevent them from drying out.
Pour off the sauce into a saucepan and reduce to 1/3 and whisk in a good
knob of butter.
Pour the gravy over the rabbit and serve.
Reprinted with permission of Janice Tripepi.
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