Best 2 Tuscan Rabbit Ragù Recipes

Tuscan rabbit ragù is a traditional Italian dish that combines the flavors of rabbit, tomatoes, herbs, and spices. This hearty and flavorful stew is a staple in Tuscan cuisine and is often served with pasta or polenta. The rabbit meat is braised until tender in a rich tomato sauce, infused with the aromas of garlic, onion, and rosemary. The result is a delicious and comforting dish that is sure to please even the most discerning palate.

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RABBIT RAGU WITH PAPPARDELLE

Rabbit Ragu With Pappardelle image

Provided by Randy Kennedy

Categories dinner, one pot, pastas, main course

Time 3h

Yield Serves 6

Number Of Ingredients 18

Ingredients

1 rabbit (2 1/2 to 3 1/2 ), cut into 8 pieces, bone in
Kosher salt and ground black pepper
1/4 cup olive oil
1 anchovy (optional)
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch of red-pepper flakes
1 tablespoon minced garlic
1 teaspoon tomato paste
1 cup dry red wine
1 cup seeded, chopped San Marzano tomatoes
1 cup low-sodium chicken broth
2 bay leaves
2 sprigs thyme
2 tablespoons unsalted butter, cut into pieces
12 ounces pappardelle
Pecorino Romano cheese, for grating

Steps:

Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.

Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 8 grams, Sodium 1110 milligrams, Sugar 4 grams, TransFat 0 grams

RABBIT RAGU

Rabbit Ragu image

This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe.

Provided by SkinnyMinnie

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, cut into 1/4-inch dice OR (Italian unsmoked cured bacon)
1/4 lb thick sliced bacon, chopped
1/4 lb thick sliced bacon, chopped
1 tablespoon fresh sage, finely chopped
1 1/2 teaspoons fresh rosemary, finely chopped
1 (3 lb) rabbit, boned and cut into 1-inch pieces, to equal 1 1/2 lbs
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup dry red wine
1 (14 ounce) can plum tomatoes, drained and chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute
Add sage and rosemary and cook stirring, 30 sec.
Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
Add onion, carrot and celery and cook until softened, about 5 minute
Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
Serve over Buttered Polenta, grits, rice or mashed potatoes.

Tips:

For the most flavorful ragu, use a combination of light and dark meat rabbit.
Brown the rabbit meat well in batches before adding it to the ragu. This will help develop a rich, caramelized flavor.
Don't be afraid to use a variety of vegetables in your ragu. Carrots, celery, and onions are classic choices, but you can also add fennel, leeks, or zucchini.
Use a good quality red wine for the ragu. A dry red wine will add depth of flavor without being too overpowering.
Let the ragu simmer for at least 2 hours, or up to 4 hours. This will allow the flavors to meld and develop.
Serve the ragu over your favorite pasta, or use it as a filling for ravioli or lasagna.

Conclusion:

Tuscan rabbit ragu is a delicious and versatile dish that can be enjoyed in many different ways. It is the perfect comfort food for a cold winter night, but it can also be served at a special occasion dinner party. With its rich, flavorful sauce and tender rabbit meat, Tuscan rabbit ragu is sure to please everyone at the table.