RABBIT WITH PAPPARDELLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 3h
Yield Four servings
Number Of Ingredients 17
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.
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MD ARMY
[email protected]I'm not a big fan of rabbit, but I thought this recipe was pretty good. The rabbit was tender and the sauce was flavorful. I would definitely recommend this recipe to others who are looking for a new way to cook rabbit.
Zariyah Jenkins
[email protected]This recipe was a bit disappointing. The rabbit was a bit tough and the sauce was bland. I think I'll try a different recipe next time.
Alex Gomez
[email protected]I really enjoyed this dish! The rabbit was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to others.
Ammar Nadeem
[email protected]This recipe was a bit too complicated for me. There were too many steps and ingredients, and I found it difficult to follow. I think I'll stick to simpler recipes in the future.
Gulfan Zehen
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the rabbit and the pappardelle. I will definitely be making this again.
Bobby Dixon
[email protected]This dish was a labor of love, but it was worth it! The rabbit was melt-in-your-mouth tender, and the sauce was rich and velvety. The pappardelle pasta was the perfect finishing touch.
Sexwise philemon
[email protected]Overall, I thought this recipe was pretty good. The rabbit was tender and flavorful, but the sauce was a bit too oily for my liking. I would probably try a different sauce next time.
Katie b
[email protected]I found this recipe to be a bit too bland for my taste. The rabbit meat was a bit dry, and the sauce lacked depth of flavor. I think it could have benefited from more herbs and spices.
Victory Onyekachi
[email protected]This dish was a hit with my family! The rabbit was cooked perfectly and the pappardelle was al dente. The sauce was flavorful and rich, with just the right amount of spice.
Ahmed Moahmed
[email protected]I've made this rabbit with pappardelle recipe several times now, and it never disappoints. The rabbit meat is always tender and juicy, and the sauce is packed with flavor. I love that this recipe is relatively easy to follow, even for a novice cook l
Lalo Din
[email protected]This rabbit with pappardelle recipe was a delightful culinary journey! The flavors of the rabbit, mushrooms, and herbs blended harmoniously, creating a rich and savory dish. The pappardelle pasta perfectly complemented the sauce, soaking up all the d