Ingredients<\/b>
\nFor marinade<\/i>
\n1 C apple cider vinegar
\n1 C red wine
\n1\/2 C fresh lemon juice
\n1\/2 C finely chopped celery
\n4 scallions, halved lengthwise
\n4 garlic cloves, crushed
\n3 dashes of Tabasco
\n3 bay leaves
\n2 sprigs fresh rosemary
\n1 sprig Italian parsley
\n1 sprig fresh thyme
\n1 Tbsp kosher salt
\n3\/4 tsp freshly ground black pepper
\n1\/4 tsp whole juniper berries<\/p>\n
1 3-lb rabbit, cut into 8 pieces<\/p>\n
For frying<\/i>
\n2 Tbsp vegetable oil
\n2 Tbsp unsalted butter
\nAll-purpose flour<\/p>\n
Instructions<\/b>
\nBring marinade ingredients to a boil in a nonreactive saucepan; turn off heat and let cool. Place rabbit pieces in a glass baking dish or ziploc bag; pour marinade over. Cover and chill for 48 hours.<\/p>\n
Remove rabbit from marinade and pat dry. Strain marinade through a sieve and set aside; discard solids in sieve.<\/p>\n
Heat oil and butter in a large heavy pot. Dredge rabbit in flour, shaking off excess. Fry rabbit, turning once, until golden brown, about 4 minutes per side; work in batches if necessary. Transfer rabbit to a plate and discard drippings from pot (leave the crunchy brown bits). Pour reserved marinade into pot and bring to a simmer. Add rabbit pieces, cover, and simmer gently until rabbit is tender, 1 1\/2\u20132 hours. Serve with boiled potatoes or noodles.<\/p>\n