Coniglio in Umido

Method

Heat the olive oil in a large, heavy-bottomed casserole over medium-high heat and brown the rabbit pieces on all sides in batches, approximately 8-10 minutes total, then remove and set aside. In the same pot, soften the onions, celery, and carrots with the garlic for 5 minutes until fragrant. Add the tomato puree, juniper berries, and rosemary, stirring well, then deglaze with the white wine and scrape up any browned bits from the bottom. Return the rabbit to the pot, add the stock and bay leaves, season with salt and pepper, then bring to a simmer. Cover and braise in a low oven at 160°C for 1 hour 30 minutes until the meat is tender and the sauce has reduced and thickened. Adjust seasoning to taste and serve directly from the casserole with crusty bread or polenta to accompany.