RABBIT WITH PAPPARDELLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 3h
Yield Four servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saute pan over medium heat. Season rabbit with 1 teaspoon of the salt and some pepper. Add to pan and sear until golden brown, about 10 minutes.
- Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme. Let vegetables sweat with the rabbit for 5 minutes. Pour in the wine. Lower heat until liquid barely simmers. Cover and cook until the rabbit is tender, about 30 minutes.
- Remove the rabbit from the pan and let cool. Set aside the pan with the vegetables. Pull the meat off the bone. Cut the rabbit in bite-size pieces. Set aside.
- Place the bones in a large saucepan. Add water, onion and the remaining carrots and celery. Simmer until liquid is reduced to about 2 cups, about 45 minutes. Strain.
- Return the rabbit meat to the pan with the vegetables. Pour the strained broth into the pan. Bring to a simmer. Stir in tomatoes. Cook very gently until rabbit is tender, about 1 hour.
- Add remaining salt and pepper to taste. Remove herbs. (Sauce can be made 1 to 2 days ahead. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
- Bring a large pot of salted water to a boil. Add pappardelle. Cook until tender, 1 to 2 minutes. Drain. Toss with rabbit mixture. Divide among 4 plates. Sprinkle top with parsley, pepper and Parmesan. Serve immediately.
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Michelle Trinidad
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the unique flavor of the rabbit and the pappardelle pasta. I will definitely be making this again.
Buda Laxey
[email protected]This recipe was a bit too complicated for me. I ended up burning the rabbit and the sauce was bland. I don't think I'll be making this recipe again.
Oliver Judith
[email protected]I'm not a huge fan of rabbit, but this recipe was amazing! The rabbit was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Deimos Rosevear
[email protected]This is one of my favorite rabbit recipes. The meat is so tender and flavorful, and the sauce is delicious. I always get compliments when I make this dish.
MR. RIDOY
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's definitely worth it.
Tazzi Moni
[email protected]This is a great recipe for a special occasion. The rabbit was tender and juicy, and the pappardelle pasta was cooked perfectly. I highly recommend this recipe.
Muhammad Azan
[email protected]I'm not sure what went wrong, but my rabbit turned out tough and the sauce was watery. I won't be making this recipe again.
Maheshwori Singh
[email protected]This recipe was too complicated for me. I ended up burning the rabbit and the sauce was bland.
Boss Balla
[email protected]The rabbit was a bit dry, but the sauce was delicious. I would recommend using a different cut of rabbit next time.
floppa 0.1
[email protected]I added some mushrooms and peas to the sauce and it was delicious. This dish is a great way to use up leftover rabbit.
Lawreen Dox
[email protected]I substituted chicken thighs for the rabbit and it turned out great! The sauce was flavorful and the chicken was cooked perfectly.
Joe Thorpe
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Rojit Limbu
[email protected]The sauce for this dish was amazing! I used a combination of red and white wine and it really brought out the flavor of the rabbit.
Dania Waheed
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the unique flavor of the rabbit and the pappardelle pasta.
SSJ Vlogs
[email protected]This dish was a bit more time-consuming to make than I expected, but it was definitely worth it. The end result was a hearty and satisfying meal.
Tom Dennison
[email protected]I'm not usually a fan of rabbit, but this recipe changed my mind. The meat was so well-cooked and the sauce was delicious.
Walter
[email protected]This rabbit with pappardelle recipe was a delight! The rabbit meat was tender and flavorful, and the pappardelle pasta was cooked perfectly al dente.