Rabbit stew with walnuts

Preparation:

Preparation: Put the chopped garlic, thyme and rosemary in a bowl, add the crushed juniper grains. Add salt and pepper, pour in the wine and a splash of vinegar. Immerse the rabbit cut into pieces and leave to marinate for 12 hours. Drain them, dry them and brown them in a pan with the butter. Add about half the marinade and cook over high heat for half an hour or until the liquid has almost evaporated. Pour the cream mixed with 50 g of chopped walnuts and thicken. Arrange the rabbit on the serving plate. Add the remaining halved walnut kernels to the sauce and pour it over the stew. Accompanying wines: Cellatica DOC, Sangiovese Dei Colli Pesaresi DOC, Cilento Rosso DOC.