Season the rabbit on all sides with the Essence, then lightly dust with the flour, shaking to remove any excess. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the rabbit and cook until brown on all sides. Transfer to a plate.
In the fat remaining in the pan, add the onions, celery, and carrots, and cook, stirring, until soft, 3 minutes. Add the garlic, salt, black pepper, and red pepper flakes, and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and thyme and cook for 1 minute. Add the red wine and veal stock and cook, stirring, to deglaze the pan. Add the mushrooms, parsley, basil, and cooked rabbit and bring to a boil. Reduce the heat and simmer, covered, until the meat is cooked through and falls from the bones, about 2 hours.
Remove the pan from the heat. Remove the thyme sprigs and bay leaves, and discard. Remove the rabbit and place on a cutting board and let cool slightly. Remove the meat from the bones and shred. Return the meat to the pan and return to a simmer. Simmer until thickened, 10 to 15 minutes. Add the butter and stir until incorporated. Remove from the heat.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, 8 to 9 minutes. Add the pasta to the pot with the sauce. Toss to coat.
To serve, divide among pasta bowls, sprinkle with cheese and additional parsley, and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.14 Kcal (2362 kJ)
Calories from fat	241.94 Kcal
		% Daily Value*
Total Fat	26.88g	41%
Cholesterol	107.12mg	36%
Sodium	3937.83mg	164%
Potassium	1162mg	25%
Total Carbs	38.8g	13%
Sugars	5.34g	21%
Dietary Fiber	5.83g	23%
Protein	33.95g	68%
Vitamin C	15.9mg	27%
Vitamin A	0.3mg	9%
Iron	7mg	39%
Calcium	115.8mg	12%

Amount Per 100 g
Calories	98.7 Kcal (413 kJ)
Calories from fat	42.33 Kcal
		% Daily Value*
Total Fat	4.7g	41%
Cholesterol	18.74mg	36%
Sodium	688.95mg	164%
Potassium	203.3mg	25%
Total Carbs	6.79g	13%
Sugars	0.93g	21%
Dietary Fiber	1.02g	23%
Protein	5.94g	68%
Vitamin C	2.8mg	27%
Iron	1.2mg	39%
Calcium	20.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.7

Points
14

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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