Rabbit in Red Wine Vinegar Sauce
Ingredients:
1 package of Rossi Pasta Vino Rosso Linguini
1 ½ cup vegetable oil
6 (2 ½ - 3) pounds rabbit, each cut into 8 pieces, blotted dry
flour for dredging
3 cup each onion, carrot, and celery-all chopped
2 tablespoon minced garlic
2 liters red wine
6 bay leaves
2 cups parsley
6 sprigs fresh thyme or 2 tablespoons dried
1 ½ cup beef stock
6 cup pearl onions, blanched, peeled and an "x" cut into the base of each
1 ½ cup balsamic vinegar
3 cups dried currants (or anything similar)
3 pounds small white mushrooms, quartered
1 ½ pints crème fraiche
salt and pepper
DIRECTIONS:
1. Heat enough oil to cover bottom of large casserole until hot. Dredge enough rabbit pieces in flour to fit in pan, brown on both sides, about 3 minutes per side, remove and season with salt & pepper. Continue until all pieces are browned, adding oil as needed.
2. Add about 3 tablespoons oil to pan. When hot, add onion, carrot and celery and sauté over medium heat until softened and translucent. Stir in garlic, pour in wine, raise heat and stir to blend all browned cooking bits.
3. Return rabbit to pan, add bay leaves, parsley, thyme and vinegar. Cover and simmer for about 45 minutes.
4. Heat 2 tablespoons oil in skillet. Add pearl onions and cook until browned. Pour in stock, turn heat to high, and boil until liquid evaporates and coats onions.
5. Scrape into pot with rabbit along with currants and mushrooms. Cook gently uncovered until sauce thickens about 10 to 15 minutes.
6. Bring to boil a pot of water and cook pasta al dente according to package directions. Remove bay leaves, stir crème fraiche and taste to adjust seasoning. Spoon over Vino Rosso Linguini.
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