Pappardelle With Rabbit, Mushrooms, And Wine

Recipe Instructions * Note: In keeping with Tuscan tradition, I like to use a good Chianti Classico wine in the preparation. Melt 2 tablespoons of the butter in a large (12- by 3-inch-deep) ovenproof saute pan or stove-top baking dish large enough to hold all the rabbit pieces. Add the mushrooms and cook over medium-high heat, stirring frequently, until they soften and begin to give off their liquid. Reduce the heat to medium and continue cooking until the liquid evaporates. Increase the heat to high and stir in 1/2 cup of the wine. Let most of the wine evaporate. Transfer the mushrooms to a bowl and set aside. Wipe out the saute pan with a paper towel and return to the stove top. Mix the flour, salt, and pepper together on a dish. With your hands, dredge each rabbit piece in the flour and shake off the excess. Set aside. Heat the remaining 2 tablespoons butter and the olive oil in the saute pan over medium heat and when it is hot, brown the rabbit pieces evenly. Remove the pieces to a dish as they brown. Add the pancetta to the pan drippings and cook the bits until they begin to brown. Stir in the onion and fennel and cook until the onion softens and the fennel begins to brown. Stir in the garlic and cook 2 to 3 minutes more, stirring. Increase the heat to high and stir in the remaining 1/2 cup wine and the sage leaves. Turn off the heat and stir in the mushrooms with any liquid. Preheat the oven to 325 degrees. Tightly cover the pan, place it in the oven, and bake until the rabbit is tender, about 40 minutes. Uncover the pan and stir in the vinegar. Cover and keep the pan warm while the pappardelle cook. Make and cook homemade pappardelle according to the directions or follow the directions for commercially prepared. Drain and place them on a large, deep platter. Spoon the rabbit and mushroom sauce over the pappardelle and serve immediately. This recipe yields 4 servings.