Rabbit Ragout

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Rabbit Ragout
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 15 h. 10 min.
Ready in

Ingredients

for
4
For the ragout
800 grams Wild rabbit piece (bone-in)
500 milliliters Red wine
1 onion
1 stalk Celery
2 garlic
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon peppercorns
2 tablespoons vegetable oil
salt
freshly ground peppers
3 sprigs thyme
4 tomatoes
400 grams Pappardelle noodles
For the rabbit
1 Loin (rabbit)
1 tablespoon vegetable oil
1 garlic
2 sprigs thyme
salt
freshly ground peppers
vegetable oil (for greasing)
How healthy are the main ingredients?
Celerythymethymeoniongarlicsalt

Preparation steps

1.

For the ragout: Rinse rabbit and pat dry. Place in a bowl and add red wine. Peel and dice onions, celery and garlic. Add to rabbit. Place bay leaf, fennel seeds and peppercorns in a spice bag and add to rabbit. Cover and chill overnight. 

2.

Remove rabbit from marinade. Pour marinade through a sieve, reserving the liquid and vegetables and spice bag.

3.

Pat rabbit dry. Heat oil in a pot and sear rabbit on all sides. Add drained vegetables. Cook briefly and deglaze with marinade. Add rabbit and spice bag to pot and season with salt, pepper and thyme. Cover and simmer for about 1.5 hours.

4.

Blanch tomatoes, shock in ice water, peel, quarter, remove stem and dice.

5.

Remove cooked rabbit from ragout, let cool slightly and remove from bone. Remove and discard spice bag and thyme. Puree sauce and season with thyme. Add rabbit meat and tomatoes to sauce and simmer for another 20 minutes. Season with salt and pepper.

6.

Preheat the oven to 100°C (approximately 200°F).

7.

For the rabbit: Rinse rabbit and pat dry. Heat oil in a pan and sear rabbit on all sides. Add halved garlic clove and thyme stalks and cook briefly. Season with salt and pepper, and put, along with garlic and thyme, on a baking sheet greased with oil. Roast until pink, about 20-25 minutes.

8.

Cook pasta in salted water until al dente.

Remove rabbit from oven, let it rest briefly and cut between the bone with a sharp knife into individual chops.

9.

Combine drained pasta and ragout. Plate pasta and rabbit chops and serve with a dry red wine, as desired.