Marinated Rabbit

For the marinade, fill water and red wine vinegar into a saucepan or bowl that will fit the rabbit. Spike the onion with the cloves, slice the ginger and add to the vinegar water form together with the cinnamon stick. Pour in the rabbit whole and marinate for 24 hours.

Remove the rabbit from the marinade and cut it into pieces. Finely dice the onion and the bell bell pepper and fry them in olive oil in a frying pan. Add the rabbit pieces and roast them as well.

Add the parsley as well as the juniper berries, season with salt and season with pepper. After 5 minutes of roasting, pour the brandy over the rabbit and flambé everything together (if you like). Roast the rabbit pieces in the roasting pan for 40 min in the heated oven at 180 °C. Arrange the rabbit pieces with the sauce on a plate, removing the juniper berries from the sauce.

Our tip: Use high-quality red wine for a particularly fine taste!

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