1 frying rabbit (2 1/2 - 3 lb.), cut into 10 pieces
4 c. red wine
2 tbsp. juniper berries
1 tbsp. black pepper
2 garlic cloves, lightly crushed
2 bay leaves
1 oz. fresh whole rosemary
4 oz. raw bacon, diced
1 carrot, diced
2 celery stalks, diced
1 white onion, diced

Combine above ingredients in a sauce pan. Bring to boil. Reduce heat, simmer 10 minutes. Let cool. Place rabbit in shallow pan or bowl. Cover with marinade. Seal container with plastic wrap. Refrigerate overnight.

SAUCE:

2 c. veal stock
1 tbsp. tomato paste
3/4 c. salad oil
1 tbsp. fresh chopped rosemary
1 lb. sliced mushrooms
1 oz. shallots
2 tbsp. balsamic vinegar
Salt and pepper to taste
Roux (equal parts 4 oz. butter and 4 oz. flour, mixed and cooked slow for 15 to 20 minutes, stir often)