Braised Rabbit with Fresh Pappardelle

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.
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  • Level: Intermediate
  • Total: 2 hr 5 min
  • Active: 1 hr 35 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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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