How to pan roasted rabbit w/ fresh herbs & riesling jus

Wash, dry and cut rabbit into 6 pieces not unlike a chicken. Salt the the rabbit pieces and set aside.

Slice mushrooms length wise about 1/8" thick, halve shallots lengthwise and then cut into slices also lengthwise.

Sauté mushrooms in 7 tbs butter until lightly browned about 2 -3 minutes per side, 6 on gas stove med to med-high electric. Saute shallot for about a minute with 1/3 tsp fresh thyme leaves set aside.

After reserving thyme leaves stuff the rest into a spice satchel with the rosemary, sage & juniper berries. crush juniper berries with fingers.

Brown rabbit pieces in remming butter after sauteing muchroom and shallot remove from pan and set aside.

Quickly pan roast vegetables for a little color remove and set aside.

Add rabbit, vegetables, spice satchel, shallot and 2 cups semi-sec Riesling to pan cover tightly and braise for about 90 minutes. Be careful not to let liquid evaporate add water as needed.

Pan roast potatoes in separate small pan using remain 2 tbs. of butter seasoned with a pinch of thyme and few leaves of Rosemary.

Plate and serve with the wine of your choice.