1/3 cup extra virgin olive oil
two 3 lb. rabbits, washed, dried and cut into serving pieces
salt and pepper to taste
2 T unsalted butter
2 oz pancetta, minced
2 oz prosciutto, minced
6 sage leaves, minced
10 juniper beiries, cracked
4 cloves garlic, minced
3/4 dry white wine
2 cups imported Italian tomatoes, passed through a food mill
1 cup chicken broth
1/4 cup Italian parsley, chopped
Heat oil m a large roasting pan, brown rabbit pieces m as many batches as
will comfortably fit in the pan, salt and pepper and set aside. Turn heat back to
medium, add the butter, pancetta and prosciutto, cook for I minute. Stir in the sage,
juniper berries and garlic. Raise the heat to high and add the wine to deglaze the
pan, scrape pan until wine has almost evaporated. Return rabbit to pan, add
tomatoes and broth, bring to a boil. Reduce the heat to low, partially cover and
simmer, stirring occasionally. Simmer until the rabbit is tender and the sauce is
medium thick, about I to 1 1/2 hours. Stir in the parsley just before serving over
polenta.
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