• Braised Rabbit With Egg Noodles

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Braised Rabbit With Egg Noodles


Gourmet, May 2003 Gourmet Entertains


Active time: 40 min Start to finish: 1 3/4 hr


Makes 4 servings.

1 (2 1/2- to 3 1/2-lb) rabbit, cut into 8 serving pieces
1 tsp salt
1/2 tsp black pepper
1/4 cup extra-virgin olive oil
2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices
2 garlic cloves, finely chopped
2 (4- by 1-in

Cooking Instructions
Step 1 Preheat oven to 350F.
Step 2 Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate.
Step 3 Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer.
Step 4 Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.
Step 5 While rabbit is braising, cook pasta in a large pot of boiling salted water until al dente. Drain pasta well in a colander and transfer to a large platter. Discard zest, cinnamon stick, and bay leaf from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.
Step 6 Cooks\' note:
Step 7 Е Rabbit can be braised 1 day ahead and cooled, uncovered, then chilled, covered. Reheat on top of stove until hot.