Name: Braised Rabbit with Egg Noodles
Yield: Makes 4 servings
Ingredients: 1 (2 1/2- to 3 1/2-pound) rabbit, cut into 8 serving pieces; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices; 2 garlic cloves, finely chopped; 2 (4- by 1-inch) strips fresh orange zest; 1 (3- to 4-inch) cinnamon stick; 2 Turkish bay leaves or 1 California; 1/2 cup dry red wine; 2 cups canned crushed tomatoes (from a 28-oz can); 1/2 cup water; 8 ounces dried egg tagliatelle or egg fettuccine; 1 tablespoon chopped fresh flat-leaf parsley; Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot

Braised Rabbit with Egg NoodlesGeorge Whiteside

More supermarkets are carrying fresh rabbit, as people rediscover its delicate flavor. Braising helps to keep it moist and tender. If you have trouble finding rabbit, however, you can substitute bone-in chicken, skin removed.

Cooks' note:

Rabbit can be braised 1 day ahead and cooled, uncovered, then chilled, covered. Reheat on top of stove until hot.

Recipe notes

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