Rabbit Pasta Recipe

Cooking Instructions

1. 1

   Prepare the Rabbit

   In a large skillet, heat olive oil over medium-high heat. Season the rabbit pieces with salt and pepper, then brown them in the skillet for about 5-7 minutes on each side. Remove the rabbit from the skillet and set aside.

2. 2

   Cook the Vegetables

   In the same skillet, add pancetta and cook until crispy. Add the diced carrot, celery, and onion, and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.

3. 3

   Deglaze and Simmer

   Pour in the white wine and scrape the bottom of the skillet to deglaze. Let it simmer for about 3-4 minutes until slightly reduced. Add the chicken broth and chopped rosemary, then return the rabbit to the skillet.

4. 4

   Slow Cook

   Cover the skillet and reduce the heat to low. Let the rabbit cook slowly for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.

5. 5

   Cook the Pasta

   In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.

6. 6

   Combine and Serve

   Remove the rabbit from the skillet and shred the meat from the bones. Return the shredded meat to the sauce, adding reserved pasta water as needed to reach the desired consistency. Toss in the cooked pappardelle and serve topped with grated Parmesan cheese and additional rosemary.