Pasta dishes are just always delicious!
Clean cooking vegetables and onion, dice and put in baking dish in combination with rosemary, bay leaves, garlic cloves, sage, juniper berries and new spice. Rinse the cooled rabbit, dry it and add it. Pour over red wine and place covered in icebox for one night. Heat oil and clarified butter in a roasting pan. Pull rabbit legs from marinade and dry. Season legs with salt and pepper and brown on all sides in the hot fat. Add a little marinade and cover each leg with a slice of ham. Close the roasting pan and cook at medium temperature for 35-40 minutes, gradually adding the remaining marinade. Remove the drumsticks and keep warm. Remove sage, rosemary, juniper berries and bay leaves from the roast stock and make the stock into a puree using the blender’s hand blender. Cook the sauce over medium heat in an open saucepan for about 5 minutes. Add paradeis pulp, capers and chopped olives and season with salt and pepper. Serve the sauce with the drumsticks.
Serve with carrots steamed in Vino Santo and tagliatelle or alternatively Italian flat bread.
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