Best 2 Hare Rabbit Ragout Les Fougeres Recipes

**Experience the Exquisite Flavors of Hare or Rabbit Ragout: A Culinary Journey with Les Fougeres**

Embark on a delightful culinary adventure with our curated collection of hare or rabbit ragout recipes, inspired by the renowned Les Fougeres restaurant. Immerse yourself in a symphony of flavors as you discover the art of transforming humble ingredients into an extraordinary feast. From the classic French Civet de Lievre to the innovative Lapin a la Moutarde, each recipe promises a unique taste experience that will tantalize your palate. Whether you prefer the rich, gamey notes of hare or the delicate, tender texture of rabbit, our selection of recipes offers a dish for every taste. Prepare to indulge in the culinary artistry of Les Fougeres as you recreate these delectable ragouts in your own kitchen.

Here are our top 2 tried and tested recipes!

TUSCAN RABBIT RAGù

Tuscan Rabbit Ragù image

Provided by Kim Severson

Categories dinner, one pot, main course

Time 3h

Yield About 4 cups, or 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 pound pancetta, bacon or prosciutto, diced
One 3- to 4-pound rabbit, cut into 6 or 8 pieces
1 cup white wine
A Parmesan cheese rind, optional
2 tablespoons tomato paste
2 bay leaves
2 to 3 cups chicken stock or water
Salt
Black pepper
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary

Steps:

Place a large, heavy-bottomed, nonreactive pot over medium-low heat. Add olive oil and when it shimmers, add onion, carrot, celery and pancetta. Sauté, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
Raise heat to medium-high. Add rabbit. Brown lightly on all sides. Add wine and stir, scraping bottom of pan. Add cheese rind if using, tomato paste, bay leaves and stock or water. Stir well, and season with salt and pepper to taste. Bring to a boil, stir, and reduce heat to low.
Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
Remove rabbit from sauce. When cool enough to handle, shred rabbit. Return meat to pot. Add thyme and rosemary, and season with salt and pepper. Reheat gently before serving. Ragù may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 30 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 8 grams, Sodium 1099 milligrams, Sugar 4 grams, TransFat 0 grams

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

Tips:

To enhance the flavor of your ragout, use a combination of fresh herbs like thyme, rosemary, and parsley.
Enhance the depth of flavor by browning the meat in batches before adding it to the pot.
Use a variety of vegetables for a more colorful and flavorful ragout. Consider adding carrots, celery, onions, and mushrooms.
Simmer the ragout for at least 1 hour and 30 minutes, or until the meat is tender and the sauce has thickened.
Serve the ragout over mashed potatoes, pasta, or rice.
Garnish with fresh herbs before serving.

Conclusion:

With its rich flavors and tender meat, hare and rabbit ragout is a hearty and satisfying dish that's perfect for a special occasion. By following these tips, you can create a delicious ragout that will impress your family and friends.