The saddle or loin midsection of the rabbit cooks in much less time than the legs, so the cook is faced with a problem similar to that presented by chicken or duck: If you cook the bird until the thighs are done, the breast is overcooked. The best way to handle rabbit is to separate the legs from the saddle and slowly braise the former but quickly roast the latter. In this pasta dish, you do not have to include both sections of the rabbit but could use just braised legs. It is difficult to overcook rabbit legs; they just get more tender as they cook and do not dry out. Pull the meat off the bones, strain the braising juices, reduce them a bit, add butter or cream, and you have a wonderful sauce.
Cut the rabbit up, separating the saddle from the hind and front legs. Bone the saddle. Braise the legs with the bones. Season the inside of the boned saddle with salt and pepper and stuff with
When the legs are braised, let them cool and then pull the meat off the bones in bite-size pieces. Strain and reserve
Heat the oven to
Brush the saddle with
Bring a large pot of salted water to the boil.
Put the fettuccine in the boiling water and stir until the water comes back to the boil.
Increase the heat under the mushrooms to high and cook 1 minute. Add the braised rabbit meat, the tomato concasse, parsley, and remaining
© 1986 Jeremiah Tower. All rights reserved.