Rabbit in the sour

Sprinkle the rabbit with salt and pepper. Peel onion and cut into rings. Peel the winter carrot and cut into slices. Clean celery tuber and cut into cubes. Chop 4 slices of parsley finely. Put the vegetables in a bowl and put the rabbit, parsley, bay leaf, cloves and juniper berries on them. Mix vinegar with 1 1/2 dl water and vinegar mixture over vegetables and rabbit into bowl. Mix all ingredients well. Keep the rabbit covered for at least 12 hours in the fridge and occasionally turn the rabbit.

Remove the rabbit from the marinade and pat dry with kitchen paper; save marinade. Heat butter in casserole and bake the rabbit around brown. Marinate the marinade with vegetables and herbs in the pan and roast the rabbit over about 1 hour and 30 minutes on low heat. Remove rabbit from pan and lay it to scale. Mix syrup through vegetable sauce. Season with salt and pepper. (If required, lightly bind the sauce by stirring the potato flour in a bowl with a few tablespoons of cooled cooking liquid and mixing it with vegetable sauce.) Fry the sauce over pieces of rabbit. Garnish with rest of sprigs of parsley. Serve with boiled potatoes.