1. Sauté the rabbit legs in the clarified butter in a non-stick pan over a high heat.
2. Aromatize with juniper berries and thyme. Add salt and black peppercorns.
3. Continue to sauté taking care to brown evenly on all sides.
4. Place the rabbit legs in an oven dish and cover with creamy porcini mushrooms.
5. Cook in a pre-heated oven, with 18% steam at 170 °C for around 15-18 minutes.
6. Serve piping hot with polenta.