Antipasto di coniglio

Antipasto di coniglio is a traditional dish originating from Piemonte. The dish is usually made with a combination of rabbit meat, onions, garlic, carrots, celery, juniper berries, salt, peppercorns, olive oil, and bay leaves. The rabbit is cooked with carrots, celery, onions, and rosemary over low heat.

The heat is turned off and the meat is left to cool down in the broth. The meat is then taken off the bones and it's then layered in a pan, topped with garlic, bay leaves, juniper berries, salt, and peppercorns. The process is repeated until the ingredients are used up.

The dish is drizzled with olive oil and placed in the fridge for two to three days. The bay leaves, peppercorns, and garlic slices are then removed from the mixture and the dish is served as a cold appetizer.