Rabbit Stew with Pasta and Apricot Sauce

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Rabbit Stew with Pasta and Apricot Sauce
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30 min.
ready in 2 h. 15 min.
Ready in


For the stew
4 Rabbit leg (250 grams)
1 small onion
1 small garlic clove
1 small carrot
100 grams Celery root
1 teaspoon allspice
1 teaspoon Cinnamon bark
1 tablespoon black peppercorns
1 teaspoon Juniper berries
3 bay leaves (on the stem)
50 grams dried Apricot
1 tablespoon vegetable oil
cayenne pepper
2 centiliters Brandy
150 meters dry white wine
1 tablespoon Noilly Prat (French vermouth)
500 milliliters Chicken broth
400 grams Pappardelle noodles
100 milliliters Whipped cream (at least 30% fat content)
1 teaspoon cornstarch
20 grams cold butter
½ teaspoon lemon zest

Preparation steps


Remove the rabbit meat from the bones and cut into cubes. Peel the onion, garlic, celery and carrot and cut into very small cubes. Place the spices in a spice grinder except for the bay leaf. Depending on the size, cut the apricots in half or quarter. Heat the oil in a pan with a lid and cook the rabbit pieces over medium heat on all sides. Season well and add the vegetables and apricots and sauté. Deglaze with the brandy, white wine and vermouth and simmer until almost no liquid is left in the pan.


Fill with the broth and simmer for about 1 hour in a covered pan. Add the bay leaf and simmer for another 30 minutes. Cook the pasta in plenty of boiling salted water until al dente. Pour the broth through a sieve, remove the bay leaf and set aside. Boil down the broth to about 2/3 and stir in the cream.


Thicken by mixing a little water and cornstarch and simmer for about 2 minutes. Mix the butter in the sauce and season again. Place the meat with the vegetables and apricots in the sauce. Distribute the pasta with the sauce on warmed plates and sprinkle with the lemon zest. Serve hot garnished with bay leaves.