Pan-Roasted Rabbit with Fresh Herbs

• 1 each rabbit
• 13 cup brandy
• 1/4 cup wine
• 2 tablespoons olive oil, extra-virgin
• 4 each garlic
• 1/2 teaspoon thyme dried
• 1/2 teaspoon savory dried
• 1/4 teaspoon rosemary leaves dried
• 1/4 teaspoon marjoram dried
• 1/2 teaspoon oregano dried
• 5 each bay leaves crumbled
• 3 tablespoons juniper berries crushed
• 1/2 cup olive oil, extra-virgin

1. Marinate the rabbit.
2. Then cook/simmer for 1 hour and a half.
3. Sevre.

rabbit, brandy, wine, olive oil, garlic, thyme, rosemary, marjoram dried, oregano, bay leaves, olive oil

Taken from recipeland.com/recipe/v/pan-roasted-rabbit-fresh-herbs-46790 (may not work)