Orecchiette with Red Wine-Braised Rabbit

I love rabbit and don’t know why more Americans don’t buy it. Its lean, delicate flavors are delicious. This is a hearty peasant-style dish that certainly suggests fall and winter. For a more elegant presentation, bone out the loins and sauté them briefly along with the liver. Slice and arrange attractively with the rest of the garnishes on top of the pasta. If you can’t find rabbit, chicken works well too. Orecchiette, or “little ears,” pasta is widely available. You can use whatever shape