1Heat a large sauté pan with 3 tablespoons olive oil. Add the shallot and cook until transparent, about 2 min. Combine with the rosemary, thyme, oregano, bay leaves, sage, whole black peppercorn and the juniper and cook for another minute then add the rabbit pieces. Mix well with herbs, cook for 5 min, then add the tomato juice and the white wine and cook for another 10 min. Add water to cover and with a wooden spoon stir up all the browned pieces from the bottom and the sides of the pan. Mix well and simmer for 45 min with lid on.
2Preheat the oven to 350 degrees.
3In a Dutch oven cooking pot 11” diameter, 4” deep combine the veggies and the rabbit with all herbs and juices. Mix 4 tablespoons olive oil with 1-teaspoon salt, ½ teaspoon freshly ground black pepper and 1 cup water. Add it to the pot. Cover with the lid and cook for 2 hours.