Lapin A La Cocotte (Rabbit stew)

Ingredients

• 2 rabbit carcasses, cleaned of all meat
• 2 cups of cabernet
• 1 diced onion
• 1 diced carrot
• 2 celery stalk, diced
• 3 cloves garlic
• 2 tbsp. tomato paste
• 2 bay leaves
• 3 quarts of water
• 2 whole rabbits, skinned, and meat trimmed (tenderloins, leg, and breast meat)
• 1 tbsp. unsalted butter, chilled
• 8 oz. slab bacon, chiffonade
• 1 Spanish onion, diced
• 1 cup of crimini mushrooms
• 3 sliced carrots, blanched
• 2 garlic cloves, minced
• 4 cups of rabbit stock (recipe follows)
• 1 cup of cabernet wine
• 1 tbsp. of caramel colored roux (made by taking one part butter and one part flour and warming on low flame on stovetop while stirring for approximately 2 hours)
• 1 1/2 lb. fresh fettuccine (cooked al dente)
• 1 tbsp. fresh chopped chives
• Salt
• pepper