Ingredients :

• Rabbit legs — The most practical cut of rabbit — less bony than the saddle, it holds up well to long cooking without falling apart. Get them with the skin on if possible; it helps with browning. Available at the butcher or the meat section of supermarkets.
• Red peppers — Only the red ones, not the green. They are sweeter, milder, and they give the sauce its bright color. Avoid wrinkled or soft peppers — you would lose out on texture and taste.
• Espelette pepper — Not Cayenne, not paprika — Espelette has a mild, fruity heat that others lack. It’s easily found in the spice aisle. And remember: it goes on the plate, not in the pot.
• Tomato paste — Just one tablespoon, but it does a lot. It intensifies the sauce’s flavor without making it heavy, and gives it a deeper red color.