Heat up a pot of boiling water with meat, vegetables and bones. Boil for 3 hours over low heat. Wrap each rabbit thigh with 2 slices of Crudo di Cuneo and fry in a pan with 2 tablespoons extra virgin olive oil, crushed juniper and blended bone marrow. When it begins to take on colour, add a ladle of broth, cover and cook over low heat. When cooked, remove the thighs from the cooking juices.
Roll out 1 sheet of phyllo pastry and brush with the cooking juices. At the centre, place a rabbit thigh and wrap it with the phyllo pastry. Brush the outside of the pastry with more cooking juices and put it in the oven to finish cooking for another 4 minutes, until the pastry takes on colour. Remove from the oven, place on a serving platter, and pour the cooking juices over it.