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Rabbit Ragu with Pappardelle Pasta Recipe

Rabbit Ragu with Pappardelle Pasta

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Average Rating:

Total Reviews: 8

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  • on February 14, 2012

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    I made this tonight and it was delicious!!
    Definitely worth taking the time to remove the meat from the bones.
    This recipe made ALOT. Maybe my rabbits were bigger, but I had to add more tomatoes and more stock. I also used a stick blender to puree the sauce before I added back the meat. And I made homemade fresh pasta. I only used about half of the ragu for the equivalent of 1 1/2 pounds of pasta .
    I have enough ragu left for another meal. (That is a very happy thing!

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  • on January 08, 2012

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    So far the best rabbit recipe I have made so far. The sauce was addictive and the rabbit was tender and moist. Very easy to put together and the cook time was reasonable. I just started raising rabbits for health reasons and this recipe was packed with flavor . Low cholesterol and low fat! Never knew I was eating health food.

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  • on October 30, 2011

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    Have to agree with a previous reviewer. I don't normally like Emeril recipes but this one was a winner. I followed the instructions as written with one addition. I put the Ragu in the oven @ 250 degrees until the meat was tender and fell off the bone (about 2-3 hrs. Definitely need to remove the bones after this step but it was easy!

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  • on February 28, 2011

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    I'm normally not an Emeril fan, but this recipe was great. It was so easy and tasty. The flavors are so simple but full without all the "BAM" that usually comes with an Emeril recipe.

    I wish there was a little more instruction on prepping the rabbit, but it was still delicious. I'm definitely going to make this again.

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  • on November 24, 2010

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    I love Rabbit, my Mother and Grandmother made it fairly often when I was a Child. This dish was amazing. It was somewhat time consuming, but not complicated. I highly recommend shredding the Rabbit as he suggests, it adds to the prep time, but its worth it. I plan on making it again during the holidays for my entire family.

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  • on March 14, 2010

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    Excellent. Despite me being stupid, trying to reduce the recipe by half for a small family, and converting from cups, etc, to milliliters and grams since we live in Europe, this turned out GREAT! lots of time, (have a beer while you're cooking the veggies but easy, and delicious at the end. Super! Thanks Emeril

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  • on March 27, 2009

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    My first experience with rabbit. Unbelievably delicious! Try it, you won't be sorry.

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  • on February 01, 2009

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    I saw this on the show last Sunday and made it for the family for the Superbowl.. Oh my is this dish amazing! I highly suggest this dish. If you don't think Rabbit is for you it is a very tender sweet meat! You could easily use Chicken thighs in place of the Rabbit.

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