PAPPARDELLE WITH RABBIT & CHESTNUT RAGU
This is rainy-day comfort food at its best - flat pasta strips tossed with a rich meaty ragu, creamy chestnuts and fragrant orange zest
Provided by Cassie Best
Categories Dinner, Main course, Pasta
Time 4h5m
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a large, wide pan or flameproof casserole dish with a lid. Season the rabbit and toss in the flour. Add to the hot oil and brown on all sides - you may have to do this in batches. When it is a deep golden brown all over, transfer to a plate. Add the remaining oil and the lardons to the pan and cook for 10 mins until crisp and golden. Add the onion, carrot and celery, and stir for 10 mins, scraping up any crispy bits from the bottom, until the veg has softened. Add the garlic and cook for 1 min more.
- Next, stir in the cinnamon, juniper, bay leaves and rosemary. After 1 min, pour in the wine and crumble in the stock cube. Simmer for 5 mins, then add the tomatoes and return the rabbit to the pan. Nestle the rabbit into the sauce, cover with a lid and simmer gently for 2 hrs, stirring once or twice.
- Remove the rabbit, give the sauce a good stir, then cover again. Continue simmering the sauce while you shred the meat from the bones using 2 forks. Discard the bones and add the meat back to the pan, along with half the chestnuts. Cook, uncovered, for another 30 mins until reduced to a thick, rich sauce. Add the remaining chestnuts. Can now be cooled and chilled overnight, or frozen for up to 2 months.
- Cook the pasta following pack instructions. Stir the milk, orange zest and parsley into the sauce and reheat, if chilled. When the pasta is cooked, add it to the sauce and cook together for 1 min more. Serve with Parmesan, if you like.
Nutrition Facts : Calories 830 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 53 grams protein, Sodium 2.6 milligram of sodium
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
PAPPARDELLE WITH LONG-COOKED RABBIT SUGO
Make and share this Pappardelle With Long-Cooked Rabbit Sugo recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the rabbit pieces of any fat, rinse them well, and pat dry.
- Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata).
- Season the rabbit pieces all over with 1/2 teaspoon salt.
- Pour the olive oil into the saucepan, and set over medium heat.
- Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes.
- Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste.
- Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
- When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat.
- Sprinkle in 1/2 teaspoon of salt.
- Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings.
- As the liquid reduces, stir in another cup of hot stock every 20 minutes or so.
- Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
- Remove the rabbit pieces from the braising juices, and pull all the meat off the bones.
- Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices.
- Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce.
- Season to taste with salt and freshly ground black pepper.
- While the sauce is hot, toss in pappardelle.
Nutrition Facts : Calories 862.2, Fat 32.3, SaturatedFat 7.3, Cholesterol 158, Sodium 865.7, Carbohydrate 68.4, Fiber 3.3, Sugar 7.2, Protein 69.5
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.
BRAISED RABBIT WITH FRESH PAPPARDELLE
It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.
Provided by Justin Smillie
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
- To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
- Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.
PAPPARDELLE WITH LONG-COOKED RABBIT SUGO
Steps:
- Trim the rabbit pieces of any fat, rinse them well, and pat dry.
- Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15 to 20 seconds, to a paste.
- Season the rabbit pieces all over with 1/2 teaspoon salt. Pour the olive oil into the saucepan, and set over medium heat. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6 to 8 minutes.
- Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. Sprinkle in the peperoncino and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
- When the pestata is dry and starting to stick in the pan, pour in 2 cups or so of hot stock, almost to cover the meat. Sprinkle in 1/2 teaspoon of salt. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
- Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. Discard bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. Season to taste with salt and freshly ground black pepper.
- While the sauce is hot, toss in pappardelle (as detailed in the preceding recipe), other pasta, or gnocchi. Or cool the sauce to use later; thin it with stock when reheating.
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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.
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- Preheat oven to 350F. Pat rabbit pieces dry and season with salt and pepper. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Remove from heat and set aside.
- Reduce heat to medium. Add onions, garlic, thyme and bay leaves to skillet along with remaining oil, stirring frequently, until onions start to brown, about 4-5 minutes. Add wine and deglaze skillet, cooking until wine is reduced by half, about 2 minutes. Stir in tomatoes, water, salt, and pepper. Nestle rabbit pieces in sauce and bring to a simmer. Be sure that the rabbit is fully covered with liquid. Add water if necessary.
- Cover Dutch oven tightly with a lid and braise in the middle of the oven for about an hour until the rabbit is tender.
- While the rabbit is braising, cook pasta in a large pot of salted water until al dente. Drain pasta well in a colander and transfer to a large platter.
PAPPARDELLE WITH BRAISED RABBIT | RICARDO
From ricardocuisine.com
5/5 (13)Category Main DishesServings 4Total Time 2 hrs 15 mins
- In a large saucepan or skillet with high edges, brown the rabbit in the butter. Season with salt and pepper. Set aside on a plate.
- Meanwhile, in large pot of salted boiling water, cook the pasta until tender. Drain and oil lightly if they have to wait aside.
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- 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 RAGOUT WITH SOPPRESSATA AND PAPPARDELLE - FOOD …
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.
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