Rabbit Soffritto With Orecchiette Pasta

by Chef David Lee

Use 2 chicken legs and thighs to replace rabbit if desired. Toscano sausage is a type of salami. Omit if unavailable.

4 rabbit legs
4 rabbit shoulders
Marinade:
3/4 cup sliced shallots
2 garlic cloves, crushed
5 sprigs thyme
1 bay leaf
1 cup red wine
4 cloves
1 1/2 teaspoons black peppercorns
2-inch cinnamon stick
Spice bag:
4 cloves
2-inch cinnamon stick
2 star anise
3 sprigs rosemary
4 sprigs thyme

Braising liquid:
1/4 cup canola oil
2 cloves garlic, sliced
2 cups finely chopped carrot
1 1/2 cups finely chopped leek
1 1/4 cups finely chopped celery
1 cup finely chopped onion
1/2 Toscano sausage, thinly sliced
125 grams pancetta, diced
1 cup black olives, pitted
2 cloves garlic, sliced
1 cup red wine
6 cups chicken stock

To finish:
500 grams orecchiette pasta
2 tablespoons chopped parsley

Combine rabbit, shallots, garlic, thyme and bay leaf in a bowl. Reserve. Combine wine, cloves, peppercorns and cinnamon stick in a pot and bring to boil. Remove from heat and cool to room temperature. Pour over rabbit, cover with plastic wrap and marinate in the refrigerator for 8 hours or overnight. Remove rabbit from marinade and pat dry. Reserve. Tie spice bag ingredients in a cheesecloth.

Preheat oven to 350 F.

Heat 2 tablespoons canola oil in a Dutch oven or large ovenproof pot over medium-high heat. Working in batches, add rabbit and sear for 3 minutes per side or until golden. Remove from pot and reserve.

Add remaining 2 tablespoons canola oil to pot. Add garlic and cook over medium heat for 1 to 2 minutes or until golden. Turn heat to low. Add carrots, leeks, celery and onions and sauté, stirring for 10 minutes or until vegetables are soft but not browned.

Add sausage, pancetta and olives and cook, stirring for 3 minutes or until fat has rendered. Add spice bag and stir to combine. Add wine and simmer for 3 minutes or until slightly reduced. Add reserved rabbit and just cover with chicken stock. Cover pot, place in oven and bake for 45 minutes or until rabbit is tender and easily falls off bone. Let cool.

Remove spice bag and rabbit from braise. Pull meat off bone and reserve. Skim fat from liquid, place pot on stove and bring to boil. Boil for 15 minutes or until reduced and slightly thickened. Season with salt. Add rabbit meat.

Prepare pasta according to package directions. Strain and add to soffritto. Serve in bowls and garnish with parsley.

Wine pairing by Beppi Crosariol:

Classically Italian and hearty, this dish merits a classic, hearty Italian to go with it. Specifically a red one. Think Tuscany, as in the three majestic styles of the region, Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino. All are based on the sangiovese grape and deliver cherry-like fruit, crisp acidity and a nuance of earthiness. Other good – and typically more affordable – choices from Italy include Valpolicella Ripasso, Salice Salentino and Montepulciano d’Abruzzo. Herbal, earthy southern French reds such as Côtes du Rhône, Bandol or Minervois could work well, too. From Ontario, consider a cabernet franc or merlot.