Braised Rabbit with Egg Noodles

Braised Rabbit with Egg Noodles
Photo by George Whiteside

Ingredients

  • 1 3- to 4-inch cinnamon stick
  • 1 deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot
  • 1 2 1/2- to 3 1/2-pound rabbit
  • ½ cup water
  • 8 ounces dried egg tagliatelle or egg fettuccine
  • 1 teaspoon salt
  • 1 tablespoon parsley
  • + 8 more ingredients
    • 2 cups canned crushed tomatoes
    • ½ cup dry red wine
    • 2 Turkish bay leaves
    • 2 4- by 1-inch strips fresh orange zest
    • ½ teaspoon black pepper
    • 2 garlic cloves
    • 2 medium onions
    • ¼ cup extra-virgin olive oil

Preheat oven to 350°F. Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a p...

View full recipe at Epicurious

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