ORECCHIETTE WITH RABBIT RAGù
Steps:
- Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 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. Transfer to a platter, reserving fat in skillet.
- Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes.
- Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes. Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil. Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce. Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes. Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more.
- Remove from heat and transfer remaining rabbit pieces to plate. When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred. Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil. Discard bay leaves.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander.
- Transfer pasta to a large serving dish and top with sauce, stirring to combine.
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Ashakul Islam
ashakulislam33@hotmail.comNot a fan of the orecchiette pasta.
Asif Asif iqbal
asif@hotmail.comThe rabbit was a bit tough, but the sauce was delicious.
Calvin Odera
odera_calvin82@yahoo.comThis recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Amalia Hernandez
hernandez70@yahoo.comI'm not a big fan of rabbit, but I thought I'd give this recipe a try. I was pleasantly surprised! The rabbit ragù was very flavorful and the orecchiette pasta was cooked perfectly. I would definitely make this again.
Mampe Mcdonald Sefoloshe
m-mampe@yahoo.comThis recipe was easy to follow and the results were delicious. The rabbit ragù was rich and flavorful, and the orecchiette pasta was cooked perfectly. I will definitely be making this again.
Rifatul Abed
abed_rifatul13@yahoo.comI love this recipe! The rabbit ragù is so flavorful and the orecchiette pasta is the perfect accompaniment. I always make this dish when I have company over.
Mr K
m-k@hotmail.comThis was my first time cooking rabbit and I was pleasantly surprised. The meat was very tender and the sauce was rich and flavorful. I will definitely be making this again.
kelo kay
k_k87@gmail.comI made this dish for a dinner party and it was a huge success. Everyone loved the rabbit ragù and the orecchiette pasta. I would highly recommend this recipe.
Duncan Moore
d_m@gmail.comThis recipe was a bit more time-consuming than I expected, but it was definitely worth it. The rabbit ragù was incredibly flavorful and the orecchiette pasta was the perfect accompaniment. I will definitely be making this again.
Helen Degefu
helen32@hotmail.frI followed the recipe exactly and it turned out perfectly. The rabbit was fall-off-the-bone tender and the sauce was delicious. I served it over pappardelle pasta and it was a hit with my family.
Abdul Zaman
a29@gmail.comThis orecchiette with rabbit ragù was a delightful dish! The rabbit meat was tender and flavorful, and the sauce was rich and savory. I especially enjoyed the combination of the orecchiette pasta with the ragù.