Wash the rabbit, trim and cut into large pieces. Cut onion, carrots, celery and parsley root into ½-inch (one-half inch) pieces and sauté gently in oil and butter. Add the meat and fry on all sides, seasoning with salt and pepper. Add the bay leaves, crushed juniper berries and wine. Cover with lid and braise. When the meat is tender, remove the bones and cut meat into small pieces (1 inch). Strain the sauce and bring to a boil with a little meat stock, then replace the meat. Cook the papperdelle until al dente, drain and place in warm bowl. Pour over the hare ragout, sprinkle generously with Parmesan cheese.