Braised Rabbit Pappardelle
Braised Rabbit Pappardelle
Open in full-screen mode

Braised Rabbit Pappardelle

35 MIN
3 H 30 MIN



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a food processor, finely chop the vegetables with 2 tbsp (30 ml) of the oil.
  3. In a Dutch oven or ovenproof pot over medium-high heat, brown the rabbit in the remaining oil. Add the chopped vegetables and cook for 5 minutes. Add the tomato paste and cook for 1 minute while stirring. Add the wine and let reduce by half. Add the broth and herbs. Bring to a boil. Cover and cook in the oven for 2 hours, stirring occasionally. Remove the lid and cook for another 30 minutes. Remove the sage leaves.
  4. In a pot of salted boiling water, cook the pasta until very al dente. Drain.
  5. Add the cheese and pasta to the Dutch oven. Toss to finish cooking the pasta and to coat in the sauce.


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.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.