Summary

Ingredients

• 1 rabbit, ready to cook, approx. .5 kg
• 1 piece (s) celeriac, about 00 gr
• 2 carrot (s)
• 3 chilli pepper (s), pickled red
• 1 bay leaf
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ salt
• Black pepper from the mill
• 1 teaspoon oregano, dried
• 0.25 liter ¼ wine, red, drier
• 0.5 teaspoon ½ juniper berries
• 5 clove (s)
• 3 clove (s) garlic
• 2 small onions
• olive oil

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Instructions

1. Wash the rabbit. Skin it and remove any fat. Cut into portions: separate the hind legs and front legs from the back, then cut the back into small pieces.
2. Place rabbit pieces in an ovenproof dish. Season with 0.5 teaspoon salt, black pepper to taste, and 0.5 teaspoon cinnamon. Pour 0.25 liters red wine over the rabbit.
3. Peel and slice the 3 garlic cloves. Add the garlic slices, 0.5 teaspoon juniper berries, 5 cloves, and the 3 pickled red chilli peppers to the dish with the rabbit. Cover and refrigerate overnight.
4. Preheat oven to 180°C (356°F). Cover the dish with aluminum foil and braise the rabbit for 1 hour.
5. Slice the celeriac into thin slices. Cut the 2 carrots in half lengthwise, then into strips. Quarter the 2 small onions. Remove the foil from the rabbit. Add the vegetables, 1 teaspoon dried oregano, 1 bay leaf, and a light drizzle of olive oil to the dish.
6. Reduce oven temperature to 150°C (302°F). Cover the dish and braise for another 1 hour until the rabbit is very tender.