crushed red pepper flakes
clanked, peeled, cored and diced
Using a cleaver or a large sharp knife, quarter the rabbits. Season them with salt and pepper.
Heat the olive oil in a large, heavy-bottomed pan over medium-high heat and, working in batches, sear the rabbit until golden brown on all sides. When it’s browned, transfer the rabbit to a bowl.
Add the onions and garlic to the pan and cook until golden brown, 5-10 minutes.
Add the mushrooms, celery, thyme, sage, pepper flakes, fennel seed, and bay leaf. Cook the vegetables for 5 minutes, stirring occasionally.
Add the tomatoes, wine, stock and carrots to the pan. Increase the heat to high and bring to a boil.
Reduce the heat to medium-low and return the rabbit and any accumulated juices to the pan.
Cover the pan and cook the rabbit until it is for tender and the meat nearly falls from the bone, 45 minutes to 1 hour.
Using a slotted spoon, carefully transfer the rabbit, carrots, and garlic to a bowl and set aside.
Increase the heat to high and let the liquid in the pan boil off until it has reduced by half, 15-20 minutes.
Reduce heat to medium-low. Stir the butter into the pan and season the sauce with salt and pepper.
Return the rabbit, carrots, and garlic to the pan and let them warm through before serving.
From Chef John Besh