I was really excited when I saw the theme for this week's #SundaySupper: on the hunt. Wild, hunted, or foraged foods are a family favorite. However, since all of my hunters were either out of meat or out of town, I had to hunt down some rabbit...at Whole Foods! Thanks to Stacy of Food Luck People Love and Tara of Noshing with the Nolands for hosting this fun event. This dish is inspired by a recipe in Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. I had intended to make my own pappardelle with fennel fronds mixed into the dough, but we're moving and I have half of my kitchen in the old house and half of the kitchen in the new one. The pasta machine was not where I was making dinner. Darn it. But I did buy fresh lasagna sheets and hand-cut my pappardelle. Ingredients 1 rabbit olive oil 1 bottle of muscat vegetable stock 1 onion, peeled and diced 1 fennel bulb, chopped 1/2 green cabbage thinly slices papparde...