Rabbit Noodles

Rabbit Noodles

Rabbit Noodles
Bugs Bunny -- close your eyes. This rabbit stew is for those folks who aren't afraid of having a little hare in their food.
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At a glance
Main Ingredient:
Difficulty:
Course/Dish:
Makes:
at least 6 servings

Ingredients
1 whole rabbit
1 large onion
2 large carrots
2 stalks celery
2 parsley roots
4 Tbls. extra virgin olive oil
6 Tbls. butter
Sea salt and freshly milled pepper
3 bay leaves
8 crushed juniper berries
16 oz. Chianti wine
2 cups meat stock
1 pound papperdelle pasta
1/2 cup freshly grated Parmesan Reggiano cheese

Methods/steps
Wash the rabbit, trim and cut into large pieces. Cut onion, carrots, celery and parsley root into ½-inch (one-half inch) pieces and sauté gently in oil and butter. Add the meat and fry on all sides, seasoning with salt and pepper. Add the bay leaves, crushed juniper berries and wine. Cover with lid and braise. When the meat is tender, remove the bones and cut meat into small pieces (1 inch). Strain the sauce and bring to a boil with a little meat stock, then replace the meat. Cook the papperdelle until al dente, drain and place in warm bowl. Pour over the hare ragout, sprinkle generously with Parmesan cheese.

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