Pappardelle with Braised Rabbit 



Instructions

1. 1

   In a large saucepan or skillet with high edges, brown the rabbit in the butter. Season with salt and pepper. Set aside on a plate.

2. 2

   In the same saucepan, soften the carrots, onion, and garlic. Sprinkle with the flour and cook while stirring for about 1 minute. Add the wine and bring to a boil, stirring constantly.

3. 3

   Add the broth, bay leaf, and rabbit pieces. Bring to a boil, cover, and simmer over medium heat, for about 1 hour and 30 minutes. Remove the rabbit and bay leaf. Debone the meat and return it to the sauce. Adjust the seasoning.