Stewed Rabbit Ragu on Pappardelle

Total Time:
3 hr 10 min
30 min
2 hr 40 min

4 to 6 servings

  • 1 (2 1/2-pound) rabbit, cut into pieces
  • 1 tablespoon Essence, recipe follows
  • 2 tablespoons all-purpose flour
  • 1/4 cup olive oil
  • 1 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons tomato paste
  • 1 cup chopped seeded tomatoes
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup dry red wine
  • 2 cups veal stock
  • 8 ounces wild mushrooms, such as wood ear, shiitake, morel, or chanterelle, wiped clean, stems trimmed, and tops sliced
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons unsalted butter
  • 12 ounces pappardelle (wide flat pasta strips), or fettuccini
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Season the rabbit on all sides with the Essence, then lightly dust with the flour, shaking to remove any excess. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the rabbit and cook until brown on all sides. Transfer to a plate.

  • In the fat remaining in the pan, add the onions, celery, and carrots, and cook, stirring, until soft, 3 minutes. Add the garlic, salt, black pepper, and red pepper flakes, and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and thyme and cook for 1 minute. Add the red wine and veal stock and cook, stirring, to deglaze the pan. Add the mushrooms, parsley, basil, and cooked rabbit and bring to a boil. Reduce the heat and simmer, covered, until the meat is cooked through and falls from the bones, about 2 hours.

  • Remove the pan from the heat. Remove the thyme sprigs and bay leaves, and discard. Remove the rabbit and place on a cutting board and let cool slightly. Remove the meat from the bones and shred. Return the meat to the pan and return to a simmer. Simmer until thickened, 10 to 15 minutes. Add the butter and stir until incorporated. Remove from the heat.

  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, 8 to 9 minutes. Add the pasta to the pot with the sauce. Toss to coat.

  • To serve, divide among pasta bowls, sprinkle with cheese and additional parsley, and serve immediately.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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