For a seasoning mix, seed chili and chop with garlic. Coarsely crush with 1 tsp salt, peppercorns and cloves in a mortar. Fold in wine, vinegar and 4 tbsp oil.
Place the rabbit parts and the liver in a suitable dish, pour the herb mixture over them. Put the herb sprigs and bay leaf on top, put the meat to cool for 12 hours, turning it once in between to the other side.
Drain meat pieces and liver, dry. Heat remaining oil strongly in a large frying pan, sear rabbit pieces all around, fry liver briefly, remove, set aside.
Pour in remaining marinade. Steam the meat with the lid closed for 30-40 min over medium heat. Chop the liver, add paprika powder and cumin, simmer on low heat for another 10 minutes, season with salt.
Tip: As a side dish, serve with wrinkled potatoes, long-grain rice or fresh bread.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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