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1
Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown.
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2
Add the carrot, onion, celery, and garlic.
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3
Sweat vegetables for 2 to 3 minutes.
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4
Add the juniper berry, thyme, rosemary, and cinnamon stick.
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5
Add water to cover the ingredients and simmer for 30 minutes.
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6
Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent.
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7
Add the wine and reduce by 1/2.
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8
Stir in the parsley and tarragon.
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9
Remove the rabbit shoulders from the stockpot.
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10
Remove the meat from the bone and chop fine.
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11
Strain the liquid in the stockpot through a fine sieve.
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12
Return sauce to stockpot.
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13
Simmer for 10 minutes and season with salt and black pepper.
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14
Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown.
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15
Reserve warm on back of stovetop.
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16
Preheat oven to 350 degrees F.
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17
In a mixing bowl, combine the chopped meat and shallot mixture to form the filling.
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18
Season the rabbit loins with salt and black pepper.
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19
Fill the center of the loin with the filling.
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20
Roll the loin into a log shape.
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21
Wrap a tobacco leaf around each rabbit.
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22
Tie the rabbit with butcher's twine to keep its shape.
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23
Place rabbit onto a baking rack with a drip pan underneath.
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24
Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven.
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25
Let rest for 5 minutes.
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26
Remove tobacco leaves and slice.
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27
Serve with sauteed chanterelle mushrooms.
