Rabbit Sauce

This is a great way to use a large rabbit—5 pounds or more— that would otherwise need to be larded and braised for hours to become tender. Here, larding isn’t necessary because it is irrelevant if the rabbit dries out. The meat will be distributed throughout the sauce, making any dryness imperceptible. Serve this sauce with flat egg noodles such as pappardelle, fettucinne, or linguini.