Blanch spinach and beet greens, then drain and squeeze out excess liquid.

Sauté the greens with butter and season with salt.

Marinate rabbit pieces in a mixture of brandy, red wine, olive oil, garlic, thyme, savory, rosemary, marjoram, oregano, bay leaves, and juniper berries for at least 2 days.

Preheat oven to 325F (160C).

Remove rabbit from marinade and brown in olive oil in a heavy skillet.

Transfer browned rabbit to an oven-proof casserole dish.

Deglaze the skillet with white wine, scraping up browned bits.

Pour wine mixture over the rabbit.

Repeat browning process with remaining rabbit and deglaze again, adding to the casserole.

Pour brown chicken stock into the casserole, ensuring liquid nearly covers the meat.

Partially cover the casserole and bake in the lower third of the oven for 50 minutes.

Check for tenderness and remove tender pieces.

Continue cooking remaining pieces until tender (1 to 1 1/2 hours total).

Transfer rabbit to serving plates.

Blanch garlic cloves twice in boiling salted water.

Sauté garlic in olive oil and then bake until golden.

Cut each clove into pieces.

Boil the cooking liquid in the skillet to reduce it by half.

Skim the fat from the surface.

Mix arrowroot flour and water.

Whisk arrowroot mixture into the reduced cooking liquid and bring to a boil.

Add brandy, salt, and pepper to adjust seasonings.

Stir in the reserved garlic pieces.

Pour the sauce over the rabbit.

Serve with Roast Beef Puree, spinach, and beet greens.