BRAISED RABBIT with SASSAFRASS FETTUCCINI

1. 1 tablespoon canola oil
2. 1 cup chopped onion
3. 1/2 cup chopped red bell pepper
4. 1/2 cup chopped green bell pepper
5. 1/2 cup chopped celery
6. 1/2 cup chopped carrots
7. 2 cups chicken broth
8. 2 bay leaves
9. 6 sprigs fresh thyme
10. 1 teaspoon salt
11. 1/2 teaspoon ground black pepper
12. 2 cloves garlic, smashed
13. 2 pounds rabbit meat
14. 1/4 cup unsalted butter
15. 2 cloves garlic, minced
16. 1/4 cup minced shallot
17. 1 pound cooked fresh red beans
18. 1 tablespoon fresh thyme leaves
19. 1/2 cup white wine
20. 1 pound cooked Sassafras Fettucini
21. Garnish: 1/2 cup grated Parmesan, toasted filé powder

Instructions

1. In a Dutch oven, heat canola oil over medium heat. Add onion, peppers, celery, and carrot, stirring occasionally, 6 to 8 minutes. Add chicken stock, bay leaves, thyme, salt, pepper, garlic, and rabbit meat.
2. Bring to a boil, then reduce to a simmer. Cover, and cook until internal temperature of rabbit meat is 160°, 17 to 20 minutes. Reserve 1/2 cup braising liquid, and when meat is cool enough to handle, shred and discard bones.
3. In a small skillet, melt butter over medium heat. Add garlic and shallot; cook until browned, 4 to 6 minutes. Add red beans, reserved rabbit meat, and thyme; cook until warmed, 1 to 2 minutes.
4. Deglaze pan with white wine, and add reserved 1/2 cup braising liquid, stirring to scrape browned bits from bottom of pan. Bring liquid to a boil, reduce to a simmer, and let reduce by half. Add Sassafras Fettuccini, and season to taste with salt and pepper. Serve with grated Parmesan and toasted filé, if desired.