Orecchiette With Rabbit Ragù
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
2
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch
3
Transfer to a platter, reserving fat in skillet
4
Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes
5
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes
6
Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil
7
Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce
8
Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes
9
Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more
10
Remove from heat and transfer remaining rabbit pieces to plate
11
When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred
12
Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil
13
Discard bay leaves
14
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente
15
Drain in a colander
16
Transfer pasta to a large serving dish and top with sauce, stirring to combine
17
Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
18
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch
19
Transfer to a platter, reserving fat in skillet
20
Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes
21
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes
22
Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil
23
Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce
24
Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes
25
Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more
26
Remove from heat and transfer remaining rabbit pieces to plate
27
When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred
28
Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil
29
Discard bay leaves
30
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente
31
Drain in a colander
32
Transfer pasta to a large serving dish and top with sauce, stirring to combine