Braised Rabbit with Egg Noodles

Name: Braised Rabbit with Egg Noodles
Prep time: 10 min
Cuisine: www.epicurious.com
Ingredients: 1 (2 1/2- to 3 1/2-pound) rabbit, cut into 8 serving pieces; 1 teaspoon salt; 1/2 teaspoon 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-inch) strips fresh orange zest; 1 (3- to 4-inch) cinnamon stick; 2 Turkish bay leaves or 1 California; 1/2 cup dry red wine; 2 cups canned crushed tomatoes (from a 28-oz can); 1/2 cup water; 8 ounces dried egg tagliatelle or egg fettuccine; 1 tablespoon chopped fresh flat-leaf parsley; Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot

Ingredients

1 (2 1/2- to 3 1/2-pound) rabbit, cut into 8 serving pieces
1 teaspoon salt
1/2 teaspoon 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-inch) strips fresh orange zest
1 (3- to 4-inch) cinnamon stick
2 Turkish bay leaves or 1 California
1/2 cup dry red wine
2 cups canned crushed tomatoes (from a 28-oz can)
1/2 cup water
8 ounces dried egg tagliatelle or egg fettuccine
1 tablespoon chopped fresh flat-leaf parsley
Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot

Instructions

Step 1

Preheat oven to 350°F.

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 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.