Braised rabbit legs on tagliatelle

Ingredients for 4 servings:

• 4 rabbit legs or 1 rabbit, cut into pieces
• Salt and pepper from the mill
• 3 sprigs rosemary
• 3 sprigs of thyme
• 4 tbsp olive oil
• 3 garlic cloves
• 4 shallots
• 500 ml red wine
• 400 g tagliatelle or homemade pasta
• some salt
• ½ bunch parsley
• 4 tomatoes
• possibly herb sprig(s) for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Preheat the oven to 180°C (fan oven). Wash the rabbit legs or parts, pat dry, and season generously with salt and pepper. Wash the rosemary and thyme, shake dry, sort through, and finely chop. Rub the rosemary and thyme all over. Heat the olive oil in a roasting pan and brown the rabbit legs all over. Peel and finely chop the garlic cloves and shallots, and add to the legs. Cook briefly. Pour in the red wine, cover the roasting pan, and simmer in the preheated oven for about 70 minutes. Meanwhile, bring a pot of water to a boil, season with salt, add the pasta, and cook until al dente. Drain well in a sieve. Once the cooking time is over, remove the rabbit legs from the roasting pan, season the sauce again, and thicken with flour if necessary. Add the pasta to the sauce, toss to combine, heat through, and season to taste. Divide among 4 plates, place the rabbit legs on top, and garnish with tomato wedges, herb sprigs, and parsley.