The home-style flavours of stewed tomatoes, carrots and onions combine beautifully with Ontario rabbit in this simple, rustic dish.
1 2 1/2 to 3 1/2 lb ((1.25 to 1.75 kg) Ontario rabbit,cut into 8 serving pieces
1 tsp (5 mL) each, salt and fresh cracked pepper, divided
2 tbsp (30 mL) extra virgin olive oil
2 onions, sliced
2 carrots, peeled and sliced
1 celery stalk, sliced
2 cloves garlic, finely chopped
1 cup (250 mL) dry red wine
1 28 oz (796 mL) can whole tomatoes
1 bay leaf
1/2 lb (250 g) dried broad egg noodle
1 tbsp (15 mL) chopped flat leaf parsley
Pat rabbit pieces dry and sprinkle with 1/2 tsp (2 mL) of the salt and pepper.
In a large skillet, heat oil over medium high heat, brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer, when browned, to a plate. Reduce heat to medium and cook onions, carrots and celery until onions are tender and beginning to brown, about 5 minutes. Add garlic and cook one minute. Add wine, scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, bay leaf, remaining salt and pepper. Nestle rabbit pieces in sauce and bring to a simmer.
Cover skillet tightly with lid or heavy-duty foil, then braise in middle of a 350ºF (180ºC) oven for 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.
While rabbit is braising, cook egg noodles in a large pot of salted boiling water until al dente. Drain noodles in a colander and transfer to a large platter. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.
Makes 4 to 6 servings.
Per (1/8) serving: about 460 cal, 40 g pro, 14 g total fat (4 g sat fat), 34 g carb, 4 g fibre, 125 mg chol, 670 mg sodium. %RDI: iron 25%, calcium 6%, vit A 80%, vit C 45%