Rub the rabbit inside and out with the spices. Juniper berries, marjoram, thyme and the finely chopped pancetta or possibly the bacon in the abdominal cavity form. Tie the rabbit with kitchen string. Brown in the hot butter. Extinguish with wine and a little water. Roast covered in the stove for about 30 minutes. Add the Marsala and roast another 20-30 min. Baste frequently. At the end of the cooking time, the liquid should be almost completely reduced and the rabbit crispy.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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