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Braised Rabbit Pasta

¼ Cup Cooking oil

1 Rabbit skinned and gutted and head removed

Salt

1 Cup white onion, finely diced

¾ Cup Carrot, peeled and finely diced

¾ Cup Celery, finely diced

½ Cup Diced bacon

2TB Fresh garlic, finely minced

1TB Dried fennel

1 Cup Dry white wine

1 Cup Rabbit or dark chicken stock

1 28oz Can of crushed tomatoes. Preferably San Marzano. No added spice

1 Sprig fresh rosemary

3 Sprigs fresh thyme

1 Dry Bay leaf

1Lb Fettuccine or other wider pasta

Orange zest (optional)

Shredded Parmesan (optional)



In sauce pot heat 1TB of the oil over medium high heat until it begins to smoke
Sear rabbit on all sides
Remove rabbit and place in a small oven safe pan
Move heat to medium
Add onion, carrot, celery, and bacon
Cook until bacon is cooked and vegetables are soft. Approximately 10 minutes. Add garlic and fennel and cook for 1 more minute
Add white wine and reduce by ¾
Add stock and reduce by half
Add tomatoes, rosemary, thyme and bay leaf
Bring to a simmer and pour over rabbit
Cover oven safe pan with tinfoil
Place in 350 degree oven
Check after an hour to check. You may have to add a little stock if it gets to dry
Rabbit should be done after 2-2.5 hours
Once rabbit is done remove from pan
Remove all herbs except fennel from tomato mixture
Once cool enough pull all meat from bones of rabbit and place in pan with the reserved tomato sauce
Taste. If too bitter add a pinch of sugar at a time tasting until you get your desired taste
Add salt to taste
Cook pasta
Add cooked pasta to tomato and rabbit pasta
Garnish with parmesan and fresh orange zest