Ingredients
- 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
Directions
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):
- 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
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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By sophiajamali_412478
rochester hills, MI
on October 05, 2004
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I did not use the wine or the veal stock. I used beef boullion dissolved in water, and red vinegar instead. I sprinkled parmesan on top before serving. this took a long time to cook, and required quite a bit of work. I think it was worth the effort because it made a nice dinner for two. There were plenty leftovers too. However, this dish was not out of this world.
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