I made an impulse purchase of fresh rabbit yesterday and then came home and didn't know what I was going to do with it... so I searched for a recipe and thought this one was appealing (source, Gourmet May 2003). It calls for braising rabbit in a red wine and tomato sauce scented with cinnamon and orange.
First, preheat your oven to 350 degrees F.
Then, using a cleaver, cut the rabbit into about 6 individual serving pieces. Make sure to remove the kidneys, heart and liver. Season the pieces with salt and pepper.
Heat 2 tablespoons of olive oil in an oven-safe casserole, then brown the pieces of rabbit.
Remove the rabbit and set aside.
Add 2 more tablespoons of olive oil to the pot, then stir in 2 sliced onions, 2 minced garlic cloves, a long strip of orange zest, 1 cinnamon stick and 2 bay leaves. Cook, stirring often, for about 5 minutes.
Add half a cup of dry red wine, and reduce for about 2 minutes.
Add 2 cups chopped canned tomato and 1/2 cup water.
Add the rabbit back to the casserole and nestle it into the sauce, covering it as well as possible.
Bring to a simmer, cover, and cook at 350 degrees for one hour, turning the rabbit after 30 minutes.
Meanwhile, ask your sous-chef to whip up a batch of homemade egg noodles.
Serve the rabbit and sauce over the boiled noodles with a bit of finishing salt.
(I forgot the parsley :( Next time!)