Best 8 Rabbit RagÙ With Pappardelle Olives Recipes

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Indulge in a culinary journey with our delectable Rabbit Ragù with Pappardelle and Olives, a hearty and flavorful dish that showcases the rich flavors of tender rabbit meat braised in a savory tomato-based sauce, complemented by succulent olives and the perfect accompaniment of homemade pappardelle pasta. This recipe is a symphony of textures and tastes, where the velvety sauce embraces the soft rabbit meat, while the briny olives add a delightful salty tang. Alongside the main event, discover a collection of equally tantalizing recipes to elevate your dining experience. Learn the art of crafting homemade pappardelle pasta from scratch, ensuring a perfectly al dente texture that perfectly captures the essence of this classic Italian dish. As a delightful appetizer or side, explore the vibrant flavors of our Roasted Red Pepper and Goat Cheese Bruschetta, where the sweetness of roasted peppers harmonizes with the tangy goat cheese, creating a symphony of flavors on crispy crostini. For a refreshing contrast, dive into our Arugula Salad with Lemon-Tahini Dressing, where peppery arugula is tossed in a zesty lemon-tahini dressing, resulting in a light and invigorating salad that complements the richness of the rabbit ragù. Embark on this culinary adventure and treat your taste buds to a delightful symphony of flavors with our Rabbit Ragù with Pappardelle and Olives, along with its accompanying recipes.

Here are our top 8 tried and tested recipes!

RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA



Rabbit with Spring Vegetable Ragu and Polenta image

Provided by Anne Burrell

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 29

2 rabbits
3 quarts homemade brown or white chicken stock, or store-bought low-sodium chicken broth
1 small yellow onion, chopped
1 small fennel bulb, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 tablespoon plus 1/2 teaspoon rosemary leaves
1/3 to 1/2 cup olive oil
Kosher salt
1 cup white wine
1 tablespoon plus 1 heaping teaspoon whole grain Dijon mustard
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
2 pieces caul fat
6 slices prosciutto
3 tablespoons olive oil
1 spring onion, sliced into matchsticks
Kosher salt
8 chanterelle mushrooms, cut into small pieces
1 cup fava beans, blanched
2 ounces rabbit stock from the rabbit
Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan cheese
1/4 cup mascarpone cheese
2 tablespoons chopped chives

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.

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

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

GAME RAGU WITH PAPPARDELLE



Game Ragu with Pappardelle image

The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked until it falls apart, it makes an amazing pasta sauce. I'm using pappardelle here, but any other robust pasta like rigatoni, tagliatelle or broken-up dried sheets of lasagne work well too. In Italy, this sort of stewed meat would traditionally have been eaten on toast for breakfast by hunters or manual laborers who would have been up at the crack of dawn. It's probably a bit more appropriate for lunch though! PS Red wine and game is a classic combination, but I'm using white wine here to lighten the flavors.

Provided by Jamie Oliver

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 19

Olive oil
1 red onion, peeled and finely chopped
2 carrots, peeled and chopped
1/2 rutabaga, peeled and diced
Sprig fresh rosemary, leaves picked and chopped
Small bunch fresh thyme, leaves picked
2 bay leaves
1 rabbit or hare, boned and cut into 1/2-inch dice
11 ounces venison haunch, cut into 1/2-inch dice
1 tablespoon all-purpose flour
1 large wine glass white wine
Sea salt and freshly ground black pepper
1 pint good-quality chicken or vegetable stock
1 pound pappardelle
Knob of butter
3 ounces freshly grated Parmesan
1 orange, zested, divided
Bunch fresh flat-leaf parsley
Extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour a glug of olive oil into a casserole type pan and put it on the heat. Add the onion, carrots, rutabaga, rosemary, thyme and bay leaves and cook gently for 10 minutes. Stir in the meat and the flour, pour in the wine and add a generous pinch of salt and pepper. Pour in the stock, there should be enough to just cover the meat. Bring to a gentle boil, put a lid on and place in the preheated oven for 1 1/2 hours, until the meat falls apart easily.
  • When the stew looks good, bring a very large pan of salted water to the boil and stir in the pappardelle. Cook according to the package instructions.
  • While the pasta's cooking, you can get your ragu sauce rockin' and rollin'! Remove the bay leaves from the sauce and add the butter to it. Beat in half the Parmesan and half the orange zest, just a hint will make all the difference. Place the lid on top. Pick and chop your parsley leaves now, you want them to be nice and fresh, with as much color and flavor as possible, so don't do this any earlier.
  • Drain the pasta in a colander, reserving some of the cooking water. Get everyone around the table, then toss the pasta with the sauce and the chopped parsley (you may have to do this in batches), adding some of the reserved cooking water if need be, to make the sauce silky and loose - very important for good texture. Taste and correct the seasoning. Serve with the remaining grated Parmesan and orange zest sprinkled over and a drizzle of good extra-virgin olive oil. What an incredible pasta dish!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

PAPPARDELLE WITH WILD BOAR RAGU



Pappardelle with Wild Boar Ragu image

Provided by Anne Burrell

Categories     main-dish

Time 4h40m

Yield serves 4 as a main course or 8 as a first course

Number Of Ingredients 20

4 cloves garlic, smashed and finely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, coarsely chopped
Extra-virgin olive oil
1 boneless wild boar shoulder, cut into1/2-inch chunks (about 3 pounds)
Kosher salt
1 cup tomato paste
1/2 cup unsweetened cocoa powder
8 juniper berries, finely chopped
2 cups red wine
5 bay leaves
1 bundle fresh thyme
1 recipe Chef Anne's Pappardelle, recipe follows
Grated Parmigiano, for sprinkling
Big fat finishing olive oil
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

  • In a food processor, puree the garlic, carrots, celery and onions into a coarse paste. Reserve.
  • Coat a large, wide pot with olive oil and bring to a high heat. Sprinkle the boar generously with salt and add to the hot pan. Cook the boar until it is VERY brown on all sides. Remove the boar from the pan and reserve.
  • Ditch the excess oil in the pan. Add a few drops of new oil and add the pureed veggies to the pan. Season them with salt, and brown them until crud forms on the bottom of the pan. Scrape the crud off the bottom of the pan (don't let the crud burn- it adds A LOT of flavor).
  • Return the browned boar to the pan and add the tomato paste and cocoa powder. Stir to combine and cook the tomato paste for 2 to 3 minutes, stirring frequently. Toss in the chopped juniper berries.
  • Add the wine and stir to combine. Bring to a boil, reduce to a simmer and let the wine reduce by half.
  • Add water to the pan so it covers the boar by about 1-inch. Toss in the bay leaves and thyme bundle. Taste the liquid and season with salt if needed (it will). Bring the liquid to a boil, reduce to a simmer and let cook for 3 hours, adding water as the liquid level reduces. Taste frequently and re-season as needed.
  • During the last 30 minutes of cooking time, let the cooking liquid reduce and the sauce get thick.
  • Also during the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the pappardelle. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned, it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the pappardelle and cook until al dente. Reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking, remove 1/2 of the ragu from the pot and reserve.
  • Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce if needed to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a generous drizzle of the big fat finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or one big pasta bowl. Top with grated Parmigiano. Serve immediately.
  • Wine Pairing Suggestion: Chianti
  • Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
  • Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
  • To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
  • Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
  • Fold the pasta into thirds and put it through the machine on number one again.
  • Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
  • When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
  • Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.

RABBIT RAGÙ, WITH PAPPARDELLE & OLIVES



RABBIT RAGÙ, WITH PAPPARDELLE & OLIVES image

Categories     Game

Yield 6 servings

Number Of Ingredients 13

½ cup chopped flat-leaf parsley
½ cup Sicilian olives, pitted and halved
2 tbsp brine-packed capers, with liquid
¼ cup extra-virgin olive oil
One 3½-lb rabbit, cut into 8 pieces
Salt and pepper
1 fennel bulb
2 garlic cloves, smashed
¼ cup low-sodium chicken broth
One 28-oz can crushed tomatoes
1 bay leaf
1 lb pappardelle
2 tbsp Pecorino Romano, grated

Steps:

  • 1. Preheat oven to 325 °F. In small bowl, combine parsley, olives, and capers; set aside. 2. In Dutch oven, heat 2 tbsp olive oil. Season the rabbit pieces with salt and pepper; add to pan. Cook over medium-high heat, about 3 minutes per side; transfer rabbit to plate. 3. Pour fat from casserole and wipe clean with paper towel. Heat remaining 2 tbsp of olive oil and add fennel; cook until tender, about 5 minutes. Add garlic and cook until fragrant (1 minute); add wine and chicken stock; bring to a boil. Add tomatoes, bay leaf, and half of parsley-olive-caper mixture. Return rabbit to sauce, cover and braise in oven for about 1 hour. 4. Transfer rabbit to plate and let cool. Simmer sauce about 15 minutes, until thickened. Pull rabbit meat from bones and shred it; return meat to sauce, along with remaining parsley-olive-caper mixture. 5. Cook pasta, toss with ragù, and top with cheese.

BRAISED RABBIT PAPPARDELLE



Braised rabbit pappardelle image

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

2 tbsp olive oil
1 wild rabbit , jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon , chopped
1 small red onion , finely chopped
1 carrot , finely chopped
3 garlic cloves , crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
small bunch flat-leaf parsley , chopped, plus a few leaves picked to serve
grated parmesan , to serve

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

PAPPARDELLE WITH RABBIT & CHESTNUT RAGU



Pappardelle with rabbit & chestnut ragu image

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

2 tbsp rapeseed or olive oil
1 rabbit , jointed (ask your butcher to do this for you)
2 tbsp plain flour
200g smoked bacon lardons
1 onion , finely chopped
1 carrot , finely chopped
1 celery stick, finely chopped
2 garlic cloves , crushed
1 tsp ground cinnamon
1 tsp juniper berries , crushed using a pestle and mortar
3 bay leaves , scrunched up in your hand to release the flavour
2 rosemary sprigs, leaves picked and chopped
200ml red wine
1 chicken stock cube
2 x 400g cans chopped tomatoes
200g cooked chestnuts , roughly chopped
400g pappardelle
3 tbsp milk
zest 0.5 orange or 1 clementine
small bunch parsley , chopped
parmesan , to serve (optional)

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

RABBIT WITH PAPPARDELLE



Rabbit With Pappardelle image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 3h

Yield Four servings

Number Of Ingredients 17

2 tablespoons olive oil
1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
2 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper to taste
4 carrots, trimmed, peeled and finely chopped
8 ribs celery, trimmed, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 bay leaf
1 branch fresh rosemary
4 branches fresh thyme
1 cup white wine
4 cups water
1 medium onion, unpeeled, coarsely chopped
5 canned Italian plum tomatoes, coarsely chopped, with 1/4 cup of their liquid
12 ounces fresh pappardelle
1 small bunch parsley, stemmed and finely chopped
Freshly grated Parmesan cheese to taste

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.

Tips:

  • Choose a flavorful rabbit for the best results. Ask your butcher for recommendations.
  • Brown the rabbit pieces well before braising them. This will add depth of flavor to the dish.
  • Don't be afraid to use a variety of herbs and spices in the braising liquid. This is a great way to add complexity to the dish.
  • Cook the rabbit until it is fall-off-the-bone tender. This may take some time, but it's worth it.
  • Serve the rabbit rag with your favorite pasta. Pappardelle is a great option, but you could also use tagliatelle or fettuccine.
  • Garnish the dish with fresh herbs and grated Parmesan cheese before serving.

Conclusion:

Rabbit rag with pappardelle olives is a delicious and hearty dish that is perfect for a special occasion. The rabbit is braised in a flavorful sauce made with tomatoes, olives, and herbs, and the pappardelle pasta is the perfect accompaniment. This dish is sure to impress your guests, and it's also a great way to use up any leftover rabbit meat.

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