Braised Wild Rabbit in Mushroom Sauce
3 pound rabbit cut into serving pieces
Marinade
10 juniper berries, toasted and crushed
2 cups white wine
1/3 cup olive oil
1/4 cup brandy (half for marinade, half for mushroom sauce)
3 garlic cloves, smashed
bunch of thyme
bay leaf
4 ounces dried shataki or morels, reconstituted and washed. Reserve liquid.
3 tablespoons butter
Salt and pepper to taste
Marinate rabbit in resealable plastic bag, refrigerated for 6 to 10 hours. Reserve marinade, pat meat dry and dredge in flour. In a large heavy skillet, sprinkle with salt and pepper; brown meat on all sides. Strain 1/2 remaining marinade and pour over rabbit. Cover loosely and cook slowly until rabbit is fork tender, about 1 hour. Add sliced mushrooms and 1/4 cup reserved mushroom liquid, cook until fork tender and liquids reduce to about 1 cup. Remove meat to warm plate. Increase heat; add remaining brandy and 3 tablespoons butter to make a rich mushroom sauce to pour over rabbit.

The flavors of game are best complemented with baked fruit and a starch, such as mashed potatoes and rutabagas, garlic mashed potatoes, or polenta.