Braised Rabbit with Pappardelle Pasta

This Italian classic pairs wonderfully with our Cabernet Franc and is a perfect dinner for those cooler evenings.


  • 1 rabbit (2 1/2- to 3 1/2-lb), cut into 8 serving pieces
  • salt and pepper
  • 1/4 cup Trefethen extra virgin olive oil
  • 2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 1 bunch fresh thyme
  • 1/2 cup Trefethen Cabernet Franc
  • 2 cups crushed tomatoes
  • 1/2 cup water
  • 8 oz dried pappardelle
  • 1 Tbsp fresh flat-leaf parsley, chopped
  • parmesan cheese (optional)


  • 1Preheat oven to 350F. Pat rabbit pieces dry and season with salt and pepper. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Remove from heat and set aside.
  • 2Reduce heat to medium. Add onions, garlic, thyme and bay leaves to skillet along with remaining oil, stirring frequently, until onions start to brown, about 4-5 minutes. Add wine and deglaze skillet, cooking until wine is reduced by half, about 2 minutes. Stir in tomatoes, water, salt, and pepper. Nestle rabbit pieces in sauce and bring to a simmer. Be sure that the rabbit is fully covered with liquid. Add water if necessary.
  • 3Cover Dutch oven tightly with a lid and braise in the middle of the oven for about an hour until the rabbit is tender.
  • 4While the rabbit is braising, cook pasta in a large pot of salted water until al dente. Drain pasta well in a colander and transfer to a large platter.
  • 5Discard bay leaf and thyme sprigs from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with chopped parsley. Enjoy with Trefethen Cabernet Franc.

Pairs Well With

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