Rabbit in Red Wine Vinegar Sauce
- 1 pkg Rossi Pasta Vino Rosso Linguini
- 1 1/2 cup vegetable oil
- 6 - 2 1/2 - 3 lb rabbit, each cut into 8 pieces, blotted dry
- flour for dredging
- salt & pepper to taste
- 3 cup each onion, carrot and celery - all chopped
- 2 tablespoon minced garlic
- 2 liter red wine
- 6 bay leaves
- 2 cup parsley
- 6 sprigs fresh thyme or 2 tbsp dried
- 1 1/2 cup balsamic vinegar
- 6 cup pearl onions, blanched, peeled and an "x" cut into base of each
- 1 1/2 cup beef stock
- 3 cup dried currants (or anything similar)
- 3 lb small white mushrooms, quartered
- 1 1/2 pint creme fraiche
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.
Add about 3 tbsp oil to pan, when hot, add onion, carrot and celery. Saute' over medium heat until softened and translucent. Stir in garlic, pour in wine, raise heat and stir to blend all browned cooking bits. Return rabbit to pan, add bay leaves, parsley, thyme and vinegar. Cover and simmer for about 45 minutes.
Heat 2 tbsp 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. Scrape into pot with rabbit along with currants and mushrooms. Cook gently uncovered until sauce thickens about 10 to 15 minutes. Bring to boil a pot of water and cook pasta al dente according to package directions. Remove bay leaves, stir in creme fraiche and taste to adjust seasoning. Spoon over Vino Rosso Linguini.