Pappardelle with Rabbit Ragout

Roughly chop the carrot, celery and onion. Place the rabbit legs in a bowl with the vegetables, herbs, juniper berries and peppercorns and pour red wine over them. Cover and marinate in the refrigerator for at least 4 hours. Then lift the meat out of the marinade and pat dry. Slowly bring the marinade to a boil and strain through a cloth. Sear the drumsticks in hot olive oil on all sides, pour on some marinade and steam until tender, about 30 minutes. Repeatedly pour in some marinade to keep the meat nice and juicy. Take out the meat, remove it and chop it into small cubes. Pour the remaining sauce through a fine sieve and heat again. Add the rabbit meat and let it boil down again for 10 minutes. Season to taste with salt and pepper. Stir in cold butter and thicken the sauce with it. Strain the pappardelle, which have been cooked al dente in the meantime, and fold them into the sauce. Finally, season to taste and stir in the freshly grated Parmesan.

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