Rabbit al balsamico

Ingredients for 4 servings:

• 4 rabbit legs
• ⅛ liter olive oil
• ¼ liter balsamic vinegar
• 1 sprig(s) rosemary
• 1 tbsp thyme
• 4 bay leaves, fresh
• 4 sage leaves
• 6 juniper berries
• 1 clove(s) garlic
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 30 minutes

Marinade: Crush the balsamic vinegar, olive oil, bay leaves, sage leaves, and juniper berries, mince the garlic, and mix well. Place the rabbit legs in a suitable bowl with the rosemary and thyme and pour the marinade over them. Refrigerate for 24 hours, turning occasionally if they are not completely covered with the marinade. Remove the rabbit legs from the marinade and pat dry. Set the marinade aside. Season the rabbit with salt and pepper. Heat a little olive oil in a high, lidded pan and sear the meat on all sides, then deglaze with the marinade. Cover and simmer over low heat for 2 hours, turning the rabbit legs after 1 hour. Season with balsamic vinegar before serving. Tip: Serve with rosemary-baked potatoes and a full-bodied red wine.