Galatina Of Rabbit

Preparation:

Preparation: The rabbit must be without head and legs. Wash the rabbit under running water and then dry it, then debone it completely, taking care not to break it on the back; place it with the open side facing upwards and sprinkle with salt and pepper. Arrange the slices of ham on top and arrange the sage leaves on these; crush the juniper berries in the mortar and sprinkle the ham on top, flavor it with a pinch of cinnamon. Roll up the rabbit tightly and using white kitchen string tie the roll as if it were a roast. Butter a sheet of metallic paper and drizzle it with a drop of oil, then sprinkle it with a little salt and arrange the rosemary leaves on top; place the rabbit roll on one side of the sheet and wrap it tightly. Then put it in a loaf pan that barely contains it and put it in a preheated oven at 200 degrees for an hour and a half, turning it only once during cooking. After this time, remove the preparation from the oven and pour the liquid that will have formed into a bowl, leaving the galatina in the mould; place a narrow board with a weight on it and let it rest for about three hours in a cool place, not in the refrigerator. Then remove the galatina from the paper, remove the string and clean it of the rosemary; slice it to a thickness of one centimeter or so. Arrange the slices in order on a serving plate, garnishing the center with the lettuce heart and the two candied cherries, then serve.