Chop the onion and rosemary. Marinate half of the chopped onion together with the rabbit, grape juice, bay leaves, thyme and juniper berries for approx. 2 hours.
Peel the potatoes and chop the coriander very finely. Roughly chop the garlic clove and put it in a tea bag.
Cook the potatoes together with the garlic very, very soft (at least 25 min.). Then drain and let cool, throw away the garlic clove. Dice the bacon and divide in half, leave in two different pans.
Finely chop the chives. Sweat the remaining onion in one of the two pans - this is where the mushrooms with the chives go and are gently braised. Minutes don`t matter. Pour approx. 100 ml of cream, season with salt and pepper and cover and set aside.
In the second pan, fry the rabbit fillets briefly but sharply on all sides, wrap in aluminum foil and also set aside. Deglaze the roast with the marinade. Briefly bring to the boil. Strain everything through a sieve into a suitable size saucepan and also set the sauce base aside.
Mash the now relatively cool potatoes and mix very well with the coriander, an egg and 1 teaspoon of baking powder. Form the resulting dough on a smooth surface dusted with plenty of flour into rolls as thick as a thumb and cut off pieces approx. 2 cm in size. Make sure that all pieces are dusted with flour.
Bring a large saucepan of salted water to a boil. Here, sink the gnocchi with a skimmer and let it steep in hot water until they float on top.
If necessary, bring the mushrooms and rabbit to serving temperature. Bring the sauce base to the boil, pour in the remaining cream and season with salt and pepper to taste. Then arrange and serve.
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