Rabbit Sauce For Pasta

Method/Steps

1. Combine wine, vinegar, onion and garlic in a large bowl. Toss rabbit, including the liver and kidneys, in the marinade. Marinate 6 hours or overnight, turning the pieces several times to marinate them evenly.

2. Remove rabbit pieces from marinade. Strain and reserve marinade. Discard onion and garlic. Set aside liver and kidneys. Dry rabbit pieces well. Combine flour, salt and pepper. Toss rabbit pieces in seasoned flour.

3. In a heavy flameproof casserole with a tight-fitting lid over medium-high heat, heat oil. Brown rabbit pieces thoroughly, removing them from the pan once they are browned. Add diced carrot, celery and onion, and cook, stirring, until onion is translucent but not brown. Return rabbit pieces to pan and pour in reserved marinade. Add bay leaf and sage. Bring to a boil, reduce to a simmer, cover and cook until meat is tender and nearly falling off the bones, about 1 1/2 to 2 hours. While the rabbit is cooking, cut the liver and kidneys into 1/4-inch cubes.

4. When the meat is tender, remove the pieces to a plate. Add the tomato paste and diced giblets to the pan. Turn up the heat, bring the sauce to a boil, and reduce it until it is thick enough to coat pasta. Meanwhile, as soon as the rabbit has become cool enough to handle, pull or cut the meat off the bones and cut it into 1/2-inch pieces. Return the meat to the sauce, taste for seasoning, and keep warm until ready to serve.

5. Serve the sauce over cooked fettucine.