BRAISED RABBIT PAWS WITH RADIATORE

Braised Rabbit Paws with Radiatore image

Categories Salad Sauce Side Braise Rabbit Boil

Yield serves 4

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 rabbit legs
Kosher salt and freshly cracked pepper
2 carrots, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
6 cloves garlic, smashed with the flat side of a chef's knife
2 cups white wine
2 cups chicken stock
3 fresh bay leaves
5 sprigs fresh thyme
3/4 pound radiatore
8 small sage leaves
Freshly grated Parmigiano-Reggiano, for serving

Steps:

Preheat the oven to 350°F.
Heat the olive oil in a Dutch oven or other large, heavy ovenproof pot over high heat. Season the rabbit legs with the salt and pepper and place in the Dutch oven. Brown well on both sides, 3 to 4 minutes each side, and then transfer to a plate. Pour off any excess oil but leave any fond, or the browned bits, stuck to the bottom.
Put the carrots, onion, and garlic in the same pot and sauté over high heat, scraping the bottom. Cook the vegetables until they soften and get a little color, 2 to 3 minutes. Return the rabbit legs to the pot, along with any accumulated liquid from the plate. Add the wine and stock. The liquid should come about three-quarters of the way up the sides of the legs. Add the bay leaves and thyme and bring to a boil. Cover the Dutch oven with a tight-fitting lid or foil and place in the oven. Braise for 1 1/2 to 2 hours, or until the rabbit pieces are tender.
Transfer the rabbit pieces to a plate to cool and remove and discard the herbs. Put the liquid and vegetables through a food mill fitted with the medium disk. Put this sauce in a large saucepan and keep warm over low heat.
When cool enough to handle, remove the meat from the bones. Discard the bones and chop the meat finely with a chef's knife. Add the meat to the sauce and stir to combine. Heat on medium-low to blend the flavors and add body.
Just before serving, bring a pot of salted water to a boil. Add the radiatore and cook according to the package directions until al dente. While the pasta cooks, slice the sage leaves into thin strips. Drain the pasta and add to the sauce in the saucepan, along with the sage. Stir to combine.
Divide the pasta among 4 bowls, drizzling each with a little extra-virgin olive oil. Pass the cheese at the table.