Rabbit can be a very tasty treat when marinated with balsamic vinegar and olive oil.
• One two pound rabbit
• One half cup and three tablespoons extra virgin olive oil
• One half cup Aceto Balsamico di Modena
• Two cloves garlic
• One teaspoon juniper berries
• One stem fresh rosemary
• One bay leaf
• Salt and pepper to taste
Mash the garlic and slice the rabbit into 8 pieces. Mix the balsamic vinegar, half cup of evoo, rosemary, garlic, berries, and the bay leaf together in a large bowl. Salt and pepper to taste. Mix the rabbit chunks with the vinegar mixture so that the rabbit is marinated well. Cover and keep in the refrigerator for at least eight hours.
Uncover and mix the rabbit to absorb the marinade. Remove the rabbit and hold over the bowl so that the marinade drains off and the marinade is kept in the bowl. Pour the three tablespoons of olive oil in a large saucepan and heat over medium heat. Put the rabbit in and sauté for six minutes so that it turns golden brown. While you cook it, add some marinade to the pan for extra flavor and keep the rabbit from sticking. Turn down the heat and cook with the lid on for twenty minutes. Remove from the pan and place on a serving dish. Cook the pan juices on high heat for two minutes and then serve with the rabbit right away. Salt and pepper to taste. Serves four.