Cut the rabbit into equal pieces, season with salt, bell pepper and paprika. Melt clarified butter in a pan, fry rabbit pieces, dice bacon and fry.
Extinguish the meat with white wine, add clear soup, juniper berries and kitchen herbs.
Cover the dish and roast in the stove for about 20 minutes, basting frequently. Extinguish with Marsala and cook for another 20 minutes.
Serve with saffron risotto or polenta.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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