Stewed Rabbit Ragu On Pappardelle

Stewed Rabbit Ragu On Pappardelle
Stewed Rabbit Ragu On Pappardelle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    rabbit - (abt 2 1/2 lbs) cut into pieces

  • 1

    tablespoon Essence (see Bayou Blast recipe)

  • 2

    tablespoons all-purpose flour

  • 1/4

    cup olive oil

  • 1

    cup chopped yellow onions

  • 1/4

    cup chopped celery

  • 1/4

    cup chopped carrots

  • 1

    tablespoon minced garlic

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/4

    teaspoon red pepper flakes

  • 2

    teaspoons tomato paste

  • 1

    cup chopped seeded tomatoes

  • 2

    bay leaves

  • 2

    sprigs fresh thyme

  • 1

    cup dry red wine

  • 2

    cups veal stock

  • 8

    ounces wild mushrooms wiped clean, stems trimmed, and tops sliced (such as wood ear, shiitake, morel, or chanterelle)

  • 3

    tablespoons chopped fresh parsley

  • 2

    tablespoons chopped fresh basil

  • 2

    tablespoons unsalted butter

  • 12

    ounces pappardelle (wide flat pasta strips) (or fettuccini)

Directions

Season the rabbit on all sides with the Essence, then lightly dust with the flour, shaking to remove any excess. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the rabbit and cook until brown on all sides. Transfer to a plate. In the fat remaining in the pan, add the onions, celery, and carrots, and cook, stirring, until soft, 3 minutes. Add the garlic, salt, black pepper, and red pepper flakes, and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and thyme and cook for 1 minute. Add the red wine and veal stock and cook, stirring, to deglaze the pan. Add the mushrooms, parsley, basil, and cooked rabbit and bring to a boil. Reduce the heat and simmer, covered, until the meat is cooked through and falls from the bones, about 2 hours. Remove the pan from the heat. Remove the thyme sprigs and bay leaves, and discard. Remove the rabbit and place on a cutting board and let cool slightly. Remove the meat from the bones and shred. Return the meat to the pan and return to a simmer. Simmer until thickened, 10 to 15 minutes. Add the butter and stir until incorporated. Remove from the heat. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, 8 to 9 minutes. Add the pasta to the pot with the sauce. Toss to coat. To serve, divide among pasta bowls, sprinkle with cheese and additional parsley, and serve immediately. This recipe yields 4 to 6 servings.

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