Cut washed and dried rabbit into 8 pieces: 2 front haunches, 2 back haunches and 4 saddle pieces. You will need a good cleaver or poultry shears. Season the flour with a teaspoon each of the salt, black pepper and garlic powder, and ¼ teaspoon of the red pepper (if using). Dredge 3 or 4 pieces of the rabbit in the seasoned flour. In a large, heavy pan such as a Dutch oven, add ¼ cup of the olive oil (reserve the rest and use as needed), and heat until smoking. Add the juniper berries, rosemary and 3 or 4 pieces of rabbit and cook until golden brown. Place cooked pieces on plate covered with paper towel. Dredge and finish the remaining pieces. Oil will turn dark. In the same pan, sauté onions with garlic until softened, add wine and tomato sauce and bring to a boil. Add rabbit and simmer for 1 hour, until the meat is fork tender. The liquid will reduce. Recheck the seasoning, and serve over linguine, or your favorite pasta.
Note: Mushrooms are very nice in this, too—adding great flavor, texture, and umami.
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