RABBIT RAGÙ, WITH PAPPARDELLE & OLIVES
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.
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Kasar Khan
[email protected]I can't wait to try this recipe!
MD samsul Hok
[email protected]This dish is definitely a keeper!
Alex Hildreth
[email protected]I'm not a big fan of rabbit, but this dish was actually pretty good.
Arif Arif
[email protected]I thought the rabbit was a bit dry.
Randal Roberson
[email protected]This dish was a bit too heavy for my taste.
aisha ismail
[email protected]Great recipe! The rabbit was so tender and the sauce was delicious. I used a red wine instead of white and it turned out great.
George Boucher
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor of the rabbit and the olives added a nice briny touch. The pappardelle was cooked perfectly and the sauce was just the right consistency.
Lizette Garcia
[email protected]This dish was easy to make and the results were amazing. The rabbit was tender and juicy and the sauce was flavorful and complex. I served it over pappardelle and it was a hit with my family.
Ismaaciil Cabdi
[email protected]I followed the recipe exactly and the dish turned out perfectly. The rabbit was fall-apart tender and the sauce was rich and flavorful. I served it over pappardelle and it was a delicious and satisfying meal.
Michel Ajami
[email protected]This was my first time cooking rabbit and I was pleasantly surprised at how delicious it was. The meat was tender and flavorful and the sauce was rich and savory. I will definitely be making this dish again.
Rosie Davis
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor of the rabbit and the olives added a nice briny touch. The pappardelle was cooked perfectly and the sauce was just the right consistency.
Afrid Opop
[email protected]This dish was easy to make and the results were amazing. The rabbit was tender and juicy and the sauce was flavorful and complex. I served it over pappardelle and it was a hit with my family.
DarkMatter5565
[email protected]I followed the recipe exactly and the dish turned out perfectly. The rabbit was fall-apart tender and the sauce was rich and flavorful. I served it over pappardelle and it was a delicious and satisfying meal.
Sheikh Hassan
[email protected]This was my first time cooking rabbit and I was pleasantly surprised at how delicious it was. The meat was tender and flavorful and the sauce was rich and savory. I will definitely be making this dish again.
Zulyadain Hussain
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor of the rabbit and the olives added a nice briny touch. The pappardelle was cooked perfectly and the sauce was just the right consistency.
Rh Araf
[email protected]This rabbit ragù was an absolute delight! The meat was fall-apart tender and the sauce was rich and flavorful. The pappardelle was the perfect pasta to soak up all that delicious sauce. I highly recommend this recipe.