Rabbit with Papardelle

Our Christmas vacation in Toronto has come to an end and the countdown is already on for Christmas 2011.  We had an amazing time with our family, friends and food, and to conclude this year's traditional Christmas, Mamma is making her famous Rabbit with Papardelle.  This dish has become one of my hubby's favourite meals and I look forward to making with him in our home.  Hopefully, you'll love it as much as we do.

Ingredients

One whole rabbit, cut into pieces.
4 Cloves Garlic (crushed)
1 medium white onion (diced)
Salt and pepper
Olive oil
1 Cup White Wine (I used Chardonnay, but any white, or even a red wine will do)
1 cup Chicken Stock
Allspice
1 Bay leaf
Rosemary
2 cups Crushed & Strained / pureed tomatoes
Pasta noodles (I used Parpadalle)

Process

Season rabbit with Salt and Pepper and sear in a hot pan with olive oil until golden.  While it is searing, add allspice, black pepper, a bay leaf and rosemary.  Once the meat is golden, remove and set aside.  In the same saucepan, sautee onion, and once it begins to soften, add crushed garlic.  When soft, add wine.  Bring wine mixture to a boil, add meat back in.  Add chicken stock and tomatoes.  Simmer on low heat for 1 1/2 hours or until rabbit is tender and breaks off the bone with a fork.

Boil pasta in salted water.  When tender, strain and add sauce from rabbit.  Plate, serve and enjoy.

Happy New Year !