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Rabbit in a tomato sauce, served over Fettuccine


There are many versions of the "rabbit sauce" or "sauce with rabbit" or "lapin en sauce" you can make. It can be prepared the same way with either hare or rabbit with red wine and spices, or with white wine, a few fresh tomatoes and basil, as with the italian recipe called: coniglio all'ischitana. Then there are the more stew-like sauce recipes using plenty of tomatoes. This is my favorite I have outlined for you here. This is how I serve this pasta dish, covered in a delicious rabbit sauce with chunks of rabbit meat, as a main course.



Ingredients:

1 pound of pasta (I recommend fettuccine or rigatoni for this)
1 rabbit (1.5 to 2 pound rabbit); prepared in pieces by your butcher
3 cups of pureed tomatoes
1 tablespoon tomato paste
1 onion
1 celery stalk
1 carrot
1 pinch rosemary spice
1 pinch thyme spice
1 bay leaf or a pinch of the dried bay leaves spice
1 cup dry white wine
5 tablespoons extra virgin olive oil
salt and pepper

Cooking Method:

Choose a nice and tender rabbit, about 2 pounds and leave the butcher the honors to cut it into rabbit meat pieces. Wash the pieces and put them in a colander to drain.
Mince and mix together the onion, celery, carrot, rosemary and thyme and reserve them for later.
Pour four tablespoons of extra virgin olive oil in a shallow and wide saucepan. Brown the rabbit meat pieces and make sure all meat pieces are browned on all sides under low heat setting. After they are browned, add salt and reserve the rabbit meat.
Add to the bottom of the pan 2 more tablespoons of olive oil and cook over low heat the chopped onion, celery, carrot and herbs.
Add a clove of garlic chopped to small bits.
Afetr cooking for a while and the mixture is softened and garlic is cooked nice and golden, add back in the rabbit meat and pour in the wine. Increase the heat and cook to reduce the wine.
When it has reduced and the alcohol from the wine is evaporated, add the pureed tomatoes, the tablespoon tomato paste, dissolved in half a glass of water, bay leaves and pepper.
Cook for about 50 minutes over low heat setting, salt and adding a little hot water while cooking in order to keep the desired sauce consistency.
Discard the larger bay leaves prior to serving.