Rabbit Three Ways

This recipe showcases the versatility of rabbit in three different preparations: roasted, braised, and in a ragu.

Ingredients - Serves 4

Preheat the oven to 375°F.
Season the rabbit pieces with salt and pepper.
Heat the olive oil in a large Dutch oven over medium heat. Add the rabbit pieces and brown on all sides. Remove from the pot and set aside.
In the same pot, add the garlic, onions, carrots, and celery. Cook until softened.
Add the white wine to the pot and scrape up any browned bits from the bottom.
Add the chicken broth, tomato paste, rosemary, and thyme. Bring to a simmer.
Return the rabbit pieces to the pot. Cover and transfer to the oven. Roast for 1 hour.
Remove the rabbit pieces from the pot. Shred the meat from the bones and set aside.
Strain the cooking liquid and return it to the pot. Bring to a simmer and cook until reduced by half.
Add the shredded rabbit meat to the pot. Stir in the chopped parsley.
Cook the pasta according to package instructions. Drain and add to the pot with the rabbit ragu. Stir to combine.
Serve the rabbit three ways with grated Parmesan cheese on top.