Braised Rabbit Pappardelle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED RABBIT WITH FRESH PAPPARDELLE



Braised Rabbit with Fresh Pappardelle image

It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.

Provided by Justin Smillie

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

2 rabbits, quartered
1 tbsp salt
3 tbsps olive oil
1 cup onions, chopped
1 cup carrots, chopped
4 Garlic cloves
1 tbsp tomato purée
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 cup tomatoes, chopped
1 tbsp Champagne vinegar
1 tbsp verjus
2 quarts dashi
1 pound pappardelle pasta, cooked
1 tbsp parsley, chopped
2 tbsps Parmesan cheese, grated, for serving
1 tbsp Butter, for serving

Steps:

  • Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
  • To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
  • Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

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

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

More about "braised rabbit pappardelle recipes"

BRAISED RABBIT SAUCE WITH PAPPARDELLE NOODLES | EDIBLE …
braised-rabbit-sauce-with-pappardelle-noodles-edible image
2011-03-01 With tongs, lift out the rabbit pieces and place in a bowl. Let cool for about 15 minutes, or until cool enough to handle. Pull the meat from the bones, shredding or cutting any large pieces into bite-size pieces. Return the meat …
From ediblekentucky.ediblecommunities.com


BRAISED RABBIT PAPPARDELLE WITH MIXED SPRING …
braised-rabbit-pappardelle-with-mixed-spring image
2015-04-11 Ingredients . braised rabbit; 3 ounces pancetta, thickly sliced, or prosciutto ends chopped thinly; 4 plump garlic cloves, peeled; 2 to 3 celery ribs and leaves; 2 tablespoons loosely packed fresh sage leaves, (6 to 8 large …
From food52.com


BRAISED RABBIT PAPPARDELLE | RICARDO
2022-05-16 Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). In a food processor, finely chop the vegetables with 2 tbsp (30 ml) of the oil. In a Dutch oven …
From ricardocuisine.com
5/5 (1)
Total Time 4 hrs 5 mins
Category Main Dishes


PAPPARDELLE WITH BRAISED RABBIT | RICARDO
2011-10-18 In the same saucepan, soften the carrots, onion, and garlic. Sprinkle with the flour and cook while stirring for about 1 minute. Add the wine and bring to a boil, stirring constantly. …
From ricardocuisine.com
5/5 (14)
Category Main Dishes
Servings 4
Total Time 2 hrs 15 mins


BRAISED RABBIT PAPPARDELLE | ISENSENET.NET
Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock. STEP 3. Return the rabbit to the pan, season, cover with a lid and cook over a low heat …
From isensenet.net


BRAISED RABBIT WITH MORELS OVER PAPPARDELLE | MARX FOODS BLOG
2012-04-22 2. Preheat your oven to 400 degrees. 3. Melt four tablespoons of the butter in a Dutch oven or large pot. 4. Season the rabbit legs with salt & pepper and sear them on all …
From marxfood.com


BRAISED RABBIT PAPPARDELLE WITH SPRING VEGETABLES - LOS ANGELES …
2005-06-01 Cover and place the pot in the oven. Cook until the rabbit meat begins to pull away from the bones, about 2 to 2 1/2 hours. Remove the pot from the oven, remove the lid and let …
From latimes.com


PAPPARDELLE WITH BRAISED RABBIT, LARDONS, AND PEAS - READER'S …
Braise the rabbit as described on page 160 but omit the mustard. Allow to cool slightly, then strain, reserving 2 cups (500 mL) of the braising liquid. Shred the meat from the bone and set …
From readersdigest.ca


BRAISED RABBIT PAPPARDELLE RECIPE
2021-06-25 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 …
From recipecialist.com


PAPPARDELLE WITH BRAISED RABBIT, MARJORAM AND HAZELNUTS RECIPE
2015-09-20 Preheat oven to 140C. Heat a large flameproof casserole over medium-high heat. Season rabbit and dust with flour, shaking off excess. Add oil to pan, and brown rabbit in …
From gourmettraveller.com.au


BRAISED RABBIT WITH PAPPARDELLE PASTA - TREFETHEN.COM
1 Preheat oven to 350F. Pat rabbit pieces dry and season with salt and pepper. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown rabbit in 2 …
From trefethen.com


BRAISED RABBIT PAPPARDELLE | RICARDO
In a food processor, finely chop the vegetables with 2 tbsp (30 ml) of the oil. In a Dutch oven or ovenproof pot over medium-high heat, brown the rabbit in the remaining oil. Add the chopped …
From ricardocuisine.com


BRAISED RABBIT WITH PAPPARDELLE | RECIPE OF THE WEEK - YOUTUBE
For this week's Recipe Of The Week, we look at Anna & Jordan's 10/10-rated Braised Rabbit recipe. It was a favourite of Manu's during the early rounds of ser...
From youtube.com


PAPPARDELLE WITH BRAISED RABBIT, ONION AND ROSEMARY
1. Preheat oven to 140C. Heat half the oil in a large frying pan over medium-high heat. Dust rabbit in flour, shake off any excess and cook, turning once, until golden (3-4 minutes). 2. …
From gourmettraveller.com.au


PAPPARDELLE WITH BRAISED RABBIT - RECIPES LIST
Add the broth, bay leaf, and rabbit pieces. Bring to a boil, cover, and simmer over medium heat, for about 1 hour and 30 minutes. Remove the rabbit and bay leaf.
From recipes-list.com


BRAISED RABBIT PAPPARDELLE WITH MORELS, ARTICHOKES ... - OREGONIAN …
2010-05-11 Lower heat to low and add rabbit pieces back to pot along with lemon zest, thyme and bay leaf. Add enough of chicken broth or rabbit stock to come up three-quarters of the …
From recipes.oregonlive.com


BRAISED RABBIT PAPPARDELLE WITH SPRING VEGETABLES - RECIPES LIST
Step 2 Heat a heavy-bottomed Dutch-oven or similar ovenproof pan over medium-high heat. Season the rabbit legs and saddle with 1 teaspoon salt and one-fourth teaspoon pepper. Add …
From recipes-list.com


Related Search