Braised Rabbit Pappardelle

Braised Rabbit Pappardelle

  • Preparation 35 min
  • Cooking 3 h 30 min
  • Servings 4
  • Freezes Yes

Categories

Ingredients

    • 1 celery stalk, cut into chunks
    • 1 onion, cut into chunks
    • 1 carrot, cut into chunks
    • 1 leek, white part only, cut into chunks
    • 4 garlic cloves, chopped
    • ¼ cup (60 ml) olive oil
    • 1 lb (450 g) deboned rabbit, diced (see note)
    • 2 tbsp (30 ml) tomato paste
    • 1 cup (250 ml) light red wine
    • 6 cups (1.5 litre) chicken broth
    • 1 tsp rosemary, finely chopped
    • 2 sage leaves
    • ¾ lb (340 g) pappardelle
    • ¾ cup (55 g) Parmesan cheese, freshly grated

Preparation

Note from Ricardo

For 1 lb (450 g) of deboned rabbit, you will need the flesh from 3 whole hind legs or 2 whole hind legs and 2 front legs, depending on the size of the rabbit.

Ask your butcher to debone the rabbit for you. Keep the bones to make your own stock.

The sauce freezes well.

Personal Note