Rabbit Sauce

Preparation info

  • Makes about

    6 cups

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

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.