Pappardelle with Braised Rabbit
Pappardelle with Braised Rabbit
Ingredients
- 1 rabbit, cut into 5 or 6 pieces (or 4 rabbit legs)
- 1/4 cup (60 ml) butter
- 3 carrots, peeled and cut into 1/4-inch (1/2-cm) small cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon (15 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) white wine
- 4 cups (1 litre) chicken broth
- 1 bay leaf
- Salt and pepper
- 3/4 lb (375 g) pappardelle
- 2 tablespoons (30 ml) chopped parsley
- 1 teaspoon (5 ml) chopped fresh rosemary
- 1 teaspoon (5 ml) chopped fresh thyme
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
Instructions
- In a large saucepan or skillet with high edges, brown the rabbit in the butter. Season with salt and pepper. Set aside on a plate.
- In the same saucepan, soften the carrots, onion, and garlic. Sprinkle with the flour and cook while stirring for about 1 minute. Add the wine and bring to a boil, stirring constantly.
- Add the broth, bay leaf, and rabbit pieces. Bring to a boil, cover, and simmer over medium heat, for about 1 hour and 30 minutes. Remove the rabbit and bay leaf. Debone the meat and return it to the sauce. Adjust the seasoning.
Pappardelle with Braised Rabbit