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
RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS, ROSEMARY & GARLIC
This a recipe from Ben O'Donoghue from the ABC Delicious Magazine (Australia). I haven't made this one as yet but my husband likes rabbit so I decided to keep this one to make some time in the future
Provided by Nannaextraordinaire
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 C (Celsius) Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup oil in a large deep ovenproof frypan or casserole with a tight fitting lid over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove then add another 1/4 cup oil and brown remaining rabbit.
- Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
- Remove the rabbit from the sauce, When cool enough to handle, shred the meat and set aside, discarding bones. Return ragu pan to the stove over medium high heat and reduce for 12-15 minutes until thickened. Add rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
- While sauce is reducing, cook pasta in a large pan of boiling water salted water according to instructions. Drain. Stir butter into ragu, then add drained pasta and toss well. Top with parmesan.
Nutrition Facts : Calories 1378.7, Fat 50.4, SaturatedFat 17.4, Cholesterol 433.7, Sodium 509.6, Carbohydrate 54.9, Fiber 3.6, Sugar 3.2, Protein 156.8
PASTA WITH CHICKPEAS ROSEMARY CHILI AND GARLIC
This is a quick tasty easy dish to make. When I'm at a loss at what to cook I usually throw this together.
Provided by Jencathen
Categories Beans
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.
- Add chickpeas and cook until hot, about 3 minutes.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.
Nutrition Facts : Calories 607.9, Fat 22, SaturatedFat 3.1, Sodium 7.8, Carbohydrate 86.4, Fiber 3.9, Sugar 2.1, Protein 15.1
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
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
More about "ragu of slow braised rabbit w chickpeas rosemary garlic food"
CASSEROLE-ROASTED RABBIT WITH HERBS RECIPE …
From foodandwine.com
RABBIT RAGù RECIPE | EPICURIOUS
From epicurious.com
4.5/5 (25)Total Time 1 hrServings 4
RABBIT RAGOUT WITH SOPPRESSATA AND PAPPARDELLE - FOOD & WINE
From foodandwine.com
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
RAGU OF SLOW-BRAISED RABBIT WITH CHICKPEAS, ROSEMARY, GARLIC AND ...
From pinterest.com
RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS… - RECIPEFUEL.COM
From recipefuel.com
FOODCOMBO
RAGU OF SLOW-BRAISED RABBIT WITH CHICKPEAS, ROSEMARY, GARLIC AND ...
From eatyourbooks.com
SEARCHABLE RECIPE DATABASE - RAGU OF SLOW-BRAISED RABBIT WITH …
From directaccessrecipes.com
WWW.DINNERSTATES.COM
CLASSIC BEEF RAGù RECIPE - BBC FOOD
From bbc.co.uk
RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS, ROSEMARY & GARLIC …
From pinterest.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