A European dish for rabbit. Many little restaurants in the Tuscany region of Italy serve rabbit sauce over pasta or polenta (cornmeal mush) during hunting season.
- 1 rabbit, cut up
- 3 stalks celery, cut into 2-inch pieces
- 3 carrots, cut into 2-inch pieces
- ½ teaspoon dried rosemary leaves
- 1 bay leaf
- 10 whole black peppercorns
- 2 tablespoons red wine vinegar
- 3 cups dry red wine
- 2 cups water
- ⅓ cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (16 ounces) whole tomatoes, undrained
- ¼ cup tomato paste
- 2 teaspoons salt
- Hot cooked linguini or wide egg noodles
- Grated Parmesan cheese
In Dutch oven, combine hare pieces, celery, carrots, rosemary, bay leaf, peppercorns, vinegar, wine, and water. Heat to boiling. Reduce heat; cover. Simmer for 45 minutes. Remove cover. Cook over medium heat for 1½ hours longer. Remove rabbit pieces; set aside to cool slightly. Strain cooking liquid into 2-cup measure; discard vegetables. If there is more than 1 cup cooking liquid, boil in medium saucepan until reduced to 1 cup. If there is less than 1 cup cooking liquid, add water to equal 1 cup. Set cooking liquid aside. Remove hare meat from bones; discard bones. Shred meat coarsely with fingers.
In Dutch oven, heat oil over medium heat. Add shredded meat. Cook, stirring frequently, until meat begins to brown, about 5 minutes. Scrape browned bits from bottom of pan. Add onion and garlic; cook 10 minutes longer. Add reserved cooking liquid, tomatoes and juice, tomato paste, and salt. Heat to boiling. Reduce heat to medium. Cook until moderately thick, 30 to 45 minutes, stirring occasionally. Serve sauce over hot linguine; sprinkle with grated Parmesan cheese.
Yield: 4 to 6 servings
Time: 2 hours