BRAISED RABBIT PAPPARDELLE
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Provided by James Martin
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
- Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
- Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
- Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
- Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.
Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
RABBIT RAGU WITH PAPPARDELLE
Provided by Randy Kennedy
Categories dinner, one pot, pastas, main course
Time 3h
Yield Serves 6
Number Of Ingredients 18
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
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
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.
HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
RABBIT RAGù
Categories Sauce Soup/Stew Wine Game Tomato Dinner Meat Rabbit Red Wine Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA
Steps:
- Preheat the oven to 450 degrees F. Cut the rabbits as follows: With a sharp cleaver, cut off the front portions (from right behind the front legs) of the rabbits and cut them in half through the backbones. Then cut the saddles from the hind legs; remove the bones but keep the saddles intact. Chop each hind leg into 2 pieces¿the thighs and the drumsticks or lollipops. Remove the bones from the thighs; discard the bones. Reserve the livers and hearts.
- Place the front portions on a baking sheet and roast until golden brown, about 25 minutes. While they roast, bring the brown or white chicken stock to a simmer in a small stockpot over medium heat. Add the roasted rabbit pieces and continue to simmer. Reduce the oven heat to 375 degrees F.
- Meanwhile, puree the onion, fennel, celery, garlic and 1 tablespoon rosemary leaves in the food processor. Scrape the puree into a bowl.
- Coat a large Dutch oven with some of the olive oil and heat over medium heat. Season the rabbit lollipops with salt and brown on all sides. Transfer the lollipops to a plate. Add the pureed vegetables and cook, stirring frequently, until almost dry.
- Add the white wine and let it bubble away until reduced by half. Stir in the mustard. Return the rabbit lollipops to the pan and add enough simmering stock to cover by 2/3. Simmer about 10 minutes, add 2 full ladles of rabbit stock, simmer another 10 minutes, and add 2 more ladles of stock. Continue to cook the rabbit until tender, about 30 minutes more, stirring occasionally. Stir in the remaining heaping teaspoon of whole grain mustard.
- While the lollipops cook, cube the thigh meat. Put it in the bowl of a food processor with the hearts and livers, the remaining 1 1/2 teaspoons rosemary, the Parmesan cheese and some salt. Pulse to combine. With the processor running, stream in the cream until the mixture is smooth. This is the forcemeat.
- Cut the caul fat so that you have 2 pieces a little bit larger than the saddles with the loins attached. Spread the pieces of caul fat on a cutting board and lay the prosciutto on top to cover. Put a saddle on each one. Scoop the forcemeat onto the saddles between the loins and roll everything up so that the caul fat encloses the whole bundle. Season with salt. Tie with butcher's twine in a few spots.
- Coat a medium skillet with some of the remaining olive oil and heat over medium-high heat. Add the loins seam-side down and brown them well on all sides. Leave the skillet over the heat. Transfer the loins to a small baking sheet and roast until a meat thermometer inserted in the center registers 160 degrees F, about 15 minutes.
- While the rabbit loins roast, ladle some rabbit stock into the pan you browned them in and scrape any brown bits with a wooden spoon; add the mixture to the pot of rabbit stock.
- For the ragu: Coat a medium skillet with olive oil and heat over medium heat. Add the spring onion, season with salt, and sweat them, stirring occasionally, until softened; you don¿t want them to take on any color. Add the mushrooms and cook for 1 minute. Stir in the fava beans and rabbit stock and cook just to heat the beans through.
- To serve: Slice the loins into thick rounds. Spoon some Polenta and ragu into the centers of 4 dinner plates. Divide the rabbit legs and sliced loin over and around the vegetables, and serve immediately.
- Bring the milk, 2 cups water and bay leaf to a boil in a medium saucepan over high heat. Season generously with salt, almost to the point of over-seasoning. How do you know that you are there? TASTE IT!
- When the liquid reaches a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
- When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue, about 5 minutes. Remove it from the heat and stir in the Parmesan, mascarpone and chives.
More about "rabbit ragù food"
TAGLIATELLE WITH RABBIT RAGU; RECIPE FROM LE MARCHE – THE ...
From the-pasta-project.com
Estimated Reading Time 7 mins
- First soak the dried porcini mushrooms (if using) in warm water for 20-30 mins, so that they soften again. Then wash and chop the carrots finely. Peel the garlic and cut in halves.
- If your rabbit has bones, trim the meat with a nice sharp knife separating it from the bones. In the end you need about 400 g of rabbit meat. Cut these pieces into small chunks.
- Take a fairly large casserole dish ( I used my Dutch oven), add the extra virgin olive oil and the peeled clove of garlic cut into halves. Also add the rosemary sprig (you can divide it into several parts).
- Brown the garlic with the rosemary in the oil for at least a couple of minutes, then add the chopped carrot. Mix well. Cut the soaked porcini (or fresh or frozen) into small pieces. Then add them to the sauce. Continue to cook and stir for at least 5 minutes.
PAPPARDELLE WITH RABBIT RAGU RECIPE | GOOD FOOD
From goodfood.com.au
- Heat oil in heavy-based, oven-proof pot. Add the rabbit pieces and brown on all sides. Remove and set aside.
- Add celery, carrots, onions and garlic and cook over medium heat for 10 minutes, until well softened.
- Return the rabbit pieces to the pot, then add stock, tomato sugo, herbs and olives and bring to the boil. Cover with a lid and place in oven. Cook for 1½ hours.
GARGANELLI WITH RABBIT RAGU (GARGANELLI AL RAGU DI ...
From sbs.com.au
3.9/5 (26)Servings 4Cuisine ItalianCategory Main
RABBIT RAGù RECIPE WITH TAGLIATELLE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 4 minsCategory Main
RABBIT RAGù | MEATEATER COOK
From themeateater.com
Cuisine ItalianCategory MainServings 8-10
SLOW COOKER RABBIT RAGU - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 6Total Time 5 hrs 20 minsCategory SaucesCalories 366 per serving
- Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch.
- Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
RABBIT RAGù RECIPE BY DON PEPPINO'S | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianEstimated Reading Time 2 minsServings 6Total Time 2 hrs 50 mins
- Heat a large casserole or large over medium heat, add vegetables and half the oil and let the soffritto sizzle a little and begin to steam (5 minutes). Reduce heat to low and cook, stirring regularly, until you are left with a sweet, rich paste (1 hour). Transfer to a bowl.
- Add remaining oil to the casserole with pancetta paste and stir over medium-high heat until colour darkens and mixture is fragrant (8-10 minutes). Add pork, chicken and rabbit, reduce heat to medium and cook, breaking up mince with a wooden spoon. The rabbit will bash around getting in the way; just let it be. Add tomato paste, and stir until caramelised (4-5 minutes), then add wine and cook until evaporated (8-10 minutes). Return soffritto to the casserole, season to taste, cover and simmer over low heat, stirring occasionally until ragù is well flavoured and rabbit can be pulled from the bone (1½ hours). Stir in milk, cook for a final 10 minutes, then season to taste.
- Remove rabbit from sauce and cool briefly. Shred meat with your hands, discarding bones. Add to ragù and keep warm.
RABBIT RAGU | GAME RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 4 hrs 50 minsCategory MainsCalories 749 per serving
- Preheat the oven to 120ºC/gas ½. Dice the pancetta, then trim and finely chop the celery, leek and carrot.
- Peel and finely chop the onion and garlic, then pick and finely chop the parsley leaves.Chop and melt the fats in a casserole pan over a low heat.
PASTA WITH RABBIT RAGU SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 2 hrs 30 minsCategory Dried Pasta-Meat
- Heat the oil in a heavy saucepan and brown the rabbit pieces on all sides, then remove to a plate.
- Add the carrot, celery, and onion to the pan and cook for about 5 minutes or until the vegetables are soft and beginning to brown.
- Add the garlic and cook an additional minute or two, then add the white wine, and turn the heat up stirring the mixture to scrape up any browned bits on the bottom of the pan.
- Add the rabbit back into the pan with the tomatoes, red pepper, basil, and season with salt and pepper.
RABBIT RAGOUT WITH SOPPRESSATA AND ... - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 2 hrs 30 mins
- Bring a medium saucepan of water to a boil and fill a bowl with ice water. Score the bottom of each tomato with a shallow X. Plunge the tomatoes into the boiling water for 30 seconds. Transfer the tomatoes to the ice water bath to cool. Peel the tomatoes and cut them in half crosswise. Scoop the seeds and pulp into a strainer set over a bowl. Press the pulp and juice through the strainer and discard the seeds. Coarsely chop the tomatoes and add them to the strained pulp and juice.
- Heat the olive oil in a large enameled cast-iron casserole or Dutch oven. Season the rabbit legs with salt and pepper. Add them to the casserole and cook over moderately high heat, turning once, until lightly browned all over, about 6 minutes. Transfer the rabbit to a plate.
- Add the chicken stock to the casserole and bring to a boil, scraping up any browned bits stuck to the bottom. Add the tomatoes, olives, sherry vinegar, rosemary and the browned rabbit and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring occasionally, until the rabbit is tender, about 1 hour and 10 minutes. Transfer the rabbit to a plate. Boil the sauce until thickened, about 20 minutes.
- Pull the rabbit meat from the bones and shred it. Return the rabbit meat to the casserole, add the diced soppressata and simmer for 10 minutes.
RABBIT RAGU WITH PASTA - TUSCAN HARE OR RABBIT RAGU | …
From honest-food.net
4.9/5 (8)Total Time 3 hrs 20 minsCategory PastaCalories 267 per serving
- If you need to soak the jackrabbit pieces, submerge them in buttermilk overnight. The next day, hack them into large pieces with a cleaver or kitchen shears. This will make them cook faster and fall off the bone easier. Rinse the hare under cold water and pat dry with paper towels.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the hare pieces well. Take your time and do this in batches. Don't let the pieces touch each other as they brown. Salt them as they cook. When browned, set aside.
- When the meat has been browned, add the onion, carrot and celery and cook, stirring occasionally, until the veggies begin to brown. Add the meat back to the pot, then the sage, rosemary, bay leaves and dried mushrooms. Mix well and allow to cook for a minute.
- Whisk together the tomato paste and wine and add that to the pot. Add the vinegar. Turn the heat to high to bring everything to a boil, then add the can of crushed tomatoes. Mix well, drop the heat to a bare simmer -- only a few bubbles coming up to the surface -- cover and let this cook until the hare meat wants to fall off the bone, up to 3 1/2 hours.
RABBIT RAGU WITH WILD HERB GNOCCHI - FORAGER CHEF
From foragerchef.com
- Cut the rabbit into 8 pieces with a cleaver or shears. Finely chop the heart, liver and kidneys and reserve.
- Remove the rabbit pieces, add the prosciutto and a tablespoon of butter and cook for 2 minutes, add the offal stir, cook for a minute more then and the mirepoix and garlic, along with the tomato paste, and cook for 2-3 minutes, stirring occasionally.
- Cool the rabbit until you can handle it (preferably overnight) then pick the meat into pieces. Carefully inspect the meat for small bones, and, when you’re done, go over it one last time for good measure.
- Heat the ragu without the meat, stirring in the butter and adjusting the seasoning to taste as needed. Reduce the sauce until it coats the back of a spoon and tastes delicious.
EPICURUS.COM RECIPES | BRAISED RABBIT RAGU WITH WILD ...
From epicurus.com
Servings 1Category Wild Game
WHAT'S THE DIFFERENCE BETWEEN RAGU AND RAGOUT? | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
RABBIT RAGù RECIPE | EPICURIOUS
From epicurious.com
4/5 (24)Total Time 1 hrServings 4
HOW TO MAKE RABBIT RAGUSANA AND CAVATELLI PASTA
From finedininglovers.com
2.4/5 (34)Total Time 3 hrsServings 6
WILD RABBIT RAGU | THEAMBITIOUSTRAVELLER
From theambitioustraveller.wordpress.com
Estimated Reading Time 5 mins
IN THE KITCHEN: RABBIT RAGU
From wpri.com
Author Mary KaralisEstimated Reading Time 4 mins
THE TRAVELING FORK: RECIPE: BRAISED SONOMA RABBIT RAGU ...
From travelingfork.blogspot.com
Estimated Reading Time 6 mins
RABBIT RAGU WITH TAGLIATELLE PASTA - LOVE NORWICH FOOD
From lovenorwichfood.co.uk
Servings 6Category Main Course
RABBIT RAGU – TRUDY'S FOODIES
From trudysfoodies.com
Estimated Reading Time 3 mins
RABBIT RAGU - APPLES UNDER MY BED
From applesundermybed.com
Estimated Reading Time 3 mins
FASHIONABLE FOOD: RABBIT SUGO WITH EGG PASTA - CHOWHOUND
From chowhound.com
Author Lessley AndersonEstimated Reading Time 3 mins
RABBIT RAGù - MICHELLE DAMIANI
From michelledamiani.com
Estimated Reading Time 4 mins
PAPPARDELLE WITH RABBIT RAGU RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 3 mins
RABBIT RAGU - PINTEREST
From pinterest.com
RABBIT RAGU RECIPE | MINDFOOD ONLINE RECIPES & TIPS
From mindfood.com
GNOCCHI WITH RABBIT RAGU « MAZA
From mazamag.com
RABBIT RAGU IN TOMATO SAUCE – RECIPE WITH PHOTOS, GERMAN ...
From restexpert.com
VENISON/RABBIT RAGU - HOME COOKING - RABBIT - CHOWHOUND
From chowhound.com
RABBIT RAGù - GLUTEN FREE RECIPES
From fooddiez.com
RABBIT RAGU | CRAPPY KITCHEN - GOOD DINNERS!
From crappykitchen.wordpress.com
RABBIT RAGUT | RAGU RECIPE, RECIPES, FOOD
From pinterest.ca
RIGATONI WITH RABBIT RAGU - SOMMELIERS CHOICE AWARDS
From sommelierschoiceawards.com
TORONTO'S BEST BOWLS OF PASTA
From torontolife.com
RABBIT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RABBIT RAGU WITH PAPPARDELLE RECIPE - FOOD NEWS
From foodnewsnews.com
RABBIT RAGÙ - CUISINE MAGAZINE - FROM NEW ZEALAND TO THE WORLD
From cuisine.co.nz
TAGLIATELLE WITH RABBIT RAGU; RECIPE FROM LE MARCHE - FOOD ...
From foodnewsnews.com
RABBIT RAGù - TOP 10 WIKI
From wikihow.tokyo
PAPPARDELLE WITH RABBIT CHESTNUT RAGU BBC GOOD FOOD - DELIPAIR
From delipair.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love