1. briefly rinse the rabbit parts under cold running water so that no bone splinters adhere. Dry thoroughly. For the marinade, pound 1/3 of the culinary herbs (leaves and needles) with juniper and pepper in a mortar. Slowly add four tablespoons of oil and one deciliter of wine. Continue stirring until a hoemogenic mixture is obtained. Then coat the rabbit parts with it and let it marinate in the refrigerator for three to four hours with the lid closed.
In the meantime, brush the potatoes with a vegetable brush under running water. Cut in half lengthwise or whole, depending on size. Remove the outermost skin of the garlic bulb. Cut off the stalk and cut into centimeter-wide pieces. Cut the bulb in half horizontally. Preheat the oven to 200 °C. 3.
Brush a glazed roasting pan or an ovenproof dish with the remaining oil. Spread the potatoes and garlic evenly in it. Season the rabbit pieces with salt and place on top of the potatoes. Pour marinade over them and sprinkle the remaining kitchen herbs. Roast in the middle of the hot oven for 30 minutes. Now sprinkle with the remaining wine and aceto balsamic vinegar, turn the meat pieces to the other side and roast for another ten to 15 minutes. Serve hot.
Variations:
At the end, add a handful of green olives. Use a good wine vinegar instead of white wine. At the end season with a little aceto balsamic vinegar.
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