Rabbit With Tomatoes Recipes

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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

WELSH RABBIT WITH TOMATO



Welsh Rabbit with Tomato image

Categories     Tomato     Cheddar     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2/3 cup beer (not dark)
a 13 1/2- to 14 1/2-ounce can tomatoes, drained in a sieve, chopped, and drained again well
10 ounces extra-sharp Cheddar, grated coarse
1/2 teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
eighteen 1-inch slices of Italian bread or 12 English muffin halves, toasted
flat-leafed parsley sprigs for garnish
bacon as an accompaniment if desired

Steps:

  • In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

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.

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