Rabbit Stew (slow-cooked) | Jernej Kitchen

Ingredients

• 1 rabbit (1.3 kg - 1.8kg / 3-4 pounds)
• 6 juniper berries
• 1 tsp dried oregano
• 1 tbsp olive oil (for seasoning)
• 4 cloves of garlic
• 4 tbsp all-purpose flour (for coating)
• 4 tbsp olive oil (for cooking)
• 360 ml (1 1/2 cup) white wine (Chardonnay)
• 2 celery stalks
• 4 carrots
• 2 onions
• 2 tbsp butter
• 1 tsp tomato paste
• 1 tbsp all-purpose flour
• 1 tbsp dried diced mushrooms (porcini)
• 10 olives
• 1 tbsp capers
• herbs: 1 sprig thyme, 1 sage leaf, 2 springs parsley, 1 bay leaf
• 1 liter (4 cups) Vegetable Broth
• 6 prunes
• 1 tbsp diced fresh parsley (to serve)