Tonno di coniglio: rabbit preserved in oil

An old Piedmontese recipe devised by farmers who slaughtered rabbits before freezers existed, preserving meat immersed in oil.
INGREDIENTS
1 rabbit, preferably whole
1 carrot
1 celery stalk
1 onion
Sage
Rosemary
Thyme
Parsley
Bay
3 or 4 cloves
4 or 5 peppercorns
4 or 5 juniper berries, optional
Salt
DRESSING
Extra virgin olive oil
Sage
Garlic
I boil 2 litres and a half of water with carrot, celery, onion, a herb bouquet, little salt, pepper, cloves and juniper for a few minutes.

I wash rabbit in cold water and add to broth. Mine was jointed, though whole is better. Cook 1 hour until meat easily leaves bones.

I cool in its broth, then carefully remove meat in small pieces, watching for very small bones.

I put oil, peeled chopped garlic and washed, dried sage in a jar bottom.

I layer rabbit, garlic and sage.

I add oil.

I continue layering rabbit meat, garlic and sage until all used, then generously cover with oil.

I close tightly and refrigerate at least a day for flavour.
This can be kept 5/6 months in sterilised, tightly closed glass jars boiled under water for 50/60 minutes to create a vacuum seal.
An excellent starter with large bread toasts, or a main with wild greens.