Stewed Rabbit Ragu on Pappardelle
- 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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