Boning the rabbit then cut it into pieces.
Place the pieces of rabbit in a glass bowl together with juniper berries, pepper, garlic clove, then cover with red wine and leave to macerate for at least two hours.

Prepare a mixture of onion, carrot and celery and let it brown in a saucepan with oil. Drain the rabbit from the marinade, then put it in the saucepan and sauté over medium heat for about ten minutes.
Add the hot stock, then cover and cook over a gentle heat until it comes out, it will take about 1 hour.

Now take the rabbit pieces and cut them into smaller pieces.

Add the tomato pulp, stir and cook for 1 hour, adding salt and pepper.

Once the rabbit sauce is ready, cook the pasta size you want, I chose the tagliatelle and season it with the rabbit sauce.

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