RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA
Steps:
- Preheat the oven to 450 degrees F. Cut the rabbits as follows: With a sharp cleaver, cut off the front portions (from right behind the front legs) of the rabbits and cut them in half through the backbones. Then cut the saddles from the hind legs; remove the bones but keep the saddles intact. Chop each hind leg into 2 pieces¿the thighs and the drumsticks or lollipops. Remove the bones from the thighs; discard the bones. Reserve the livers and hearts.
- Place the front portions on a baking sheet and roast until golden brown, about 25 minutes. While they roast, bring the brown or white chicken stock to a simmer in a small stockpot over medium heat. Add the roasted rabbit pieces and continue to simmer. Reduce the oven heat to 375 degrees F.
- Meanwhile, puree the onion, fennel, celery, garlic and 1 tablespoon rosemary leaves in the food processor. Scrape the puree into a bowl.
- Coat a large Dutch oven with some of the olive oil and heat over medium heat. Season the rabbit lollipops with salt and brown on all sides. Transfer the lollipops to a plate. Add the pureed vegetables and cook, stirring frequently, until almost dry.
- Add the white wine and let it bubble away until reduced by half. Stir in the mustard. Return the rabbit lollipops to the pan and add enough simmering stock to cover by 2/3. Simmer about 10 minutes, add 2 full ladles of rabbit stock, simmer another 10 minutes, and add 2 more ladles of stock. Continue to cook the rabbit until tender, about 30 minutes more, stirring occasionally. Stir in the remaining heaping teaspoon of whole grain mustard.
- While the lollipops cook, cube the thigh meat. Put it in the bowl of a food processor with the hearts and livers, the remaining 1 1/2 teaspoons rosemary, the Parmesan cheese and some salt. Pulse to combine. With the processor running, stream in the cream until the mixture is smooth. This is the forcemeat.
- Cut the caul fat so that you have 2 pieces a little bit larger than the saddles with the loins attached. Spread the pieces of caul fat on a cutting board and lay the prosciutto on top to cover. Put a saddle on each one. Scoop the forcemeat onto the saddles between the loins and roll everything up so that the caul fat encloses the whole bundle. Season with salt. Tie with butcher's twine in a few spots.
- Coat a medium skillet with some of the remaining olive oil and heat over medium-high heat. Add the loins seam-side down and brown them well on all sides. Leave the skillet over the heat. Transfer the loins to a small baking sheet and roast until a meat thermometer inserted in the center registers 160 degrees F, about 15 minutes.
- While the rabbit loins roast, ladle some rabbit stock into the pan you browned them in and scrape any brown bits with a wooden spoon; add the mixture to the pot of rabbit stock.
- For the ragu: Coat a medium skillet with olive oil and heat over medium heat. Add the spring onion, season with salt, and sweat them, stirring occasionally, until softened; you don¿t want them to take on any color. Add the mushrooms and cook for 1 minute. Stir in the fava beans and rabbit stock and cook just to heat the beans through.
- To serve: Slice the loins into thick rounds. Spoon some Polenta and ragu into the centers of 4 dinner plates. Divide the rabbit legs and sliced loin over and around the vegetables, and serve immediately.
- Bring the milk, 2 cups water and bay leaf to a boil in a medium saucepan over high heat. Season generously with salt, almost to the point of over-seasoning. How do you know that you are there? TASTE IT!
- When the liquid reaches a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
- When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue, about 5 minutes. Remove it from the heat and stir in the Parmesan, mascarpone and chives.
TUSCAN RABBIT RAGù
Provided by Kim Severson
Categories dinner, one pot, main course
Time 3h
Yield About 4 cups, or 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place a large, heavy-bottomed, nonreactive pot over medium-low heat. Add olive oil and when it shimmers, add onion, carrot, celery and pancetta. Sauté, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
- Raise heat to medium-high. Add rabbit. Brown lightly on all sides. Add wine and stir, scraping bottom of pan. Add cheese rind if using, tomato paste, bay leaves and stock or water. Stir well, and season with salt and pepper to taste. Bring to a boil, stir, and reduce heat to low.
- Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
- Remove rabbit from sauce. When cool enough to handle, shred rabbit. Return meat to pot. Add thyme and rosemary, and season with salt and pepper. Reheat gently before serving. Ragù may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 30 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 8 grams, Sodium 1099 milligrams, Sugar 4 grams, TransFat 0 grams
RABBIT RAGU WITH PAPPARDELLE
Provided by Randy Kennedy
Categories dinner, one pot, pastas, main course
Time 3h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
- Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
- Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 8 grams, Sodium 1110 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED RABBIT PAPPARDELLE
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Provided by James Martin
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
- Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
- Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
- Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
- Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.
Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
PAPPARDELLE WITH RABBIT & CHESTNUT RAGU
This is rainy-day comfort food at its best - flat pasta strips tossed with a rich meaty ragu, creamy chestnuts and fragrant orange zest
Provided by Cassie Best
Categories Dinner, Main course, Pasta
Time 4h5m
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a large, wide pan or flameproof casserole dish with a lid. Season the rabbit and toss in the flour. Add to the hot oil and brown on all sides - you may have to do this in batches. When it is a deep golden brown all over, transfer to a plate. Add the remaining oil and the lardons to the pan and cook for 10 mins until crisp and golden. Add the onion, carrot and celery, and stir for 10 mins, scraping up any crispy bits from the bottom, until the veg has softened. Add the garlic and cook for 1 min more.
- Next, stir in the cinnamon, juniper, bay leaves and rosemary. After 1 min, pour in the wine and crumble in the stock cube. Simmer for 5 mins, then add the tomatoes and return the rabbit to the pan. Nestle the rabbit into the sauce, cover with a lid and simmer gently for 2 hrs, stirring once or twice.
- Remove the rabbit, give the sauce a good stir, then cover again. Continue simmering the sauce while you shred the meat from the bones using 2 forks. Discard the bones and add the meat back to the pan, along with half the chestnuts. Cook, uncovered, for another 30 mins until reduced to a thick, rich sauce. Add the remaining chestnuts. Can now be cooled and chilled overnight, or frozen for up to 2 months.
- Cook the pasta following pack instructions. Stir the milk, orange zest and parsley into the sauce and reheat, if chilled. When the pasta is cooked, add it to the sauce and cook together for 1 min more. Serve with Parmesan, if you like.
Nutrition Facts : Calories 830 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 53 grams protein, Sodium 2.6 milligram of sodium
RABBIT RAGù
Categories Sauce Soup/Stew Wine Game Tomato Dinner Meat Rabbit Red Wine Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
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