Pappardelle, Rabbit Ragù, Fried Rosemary, Lemon Zest Recipe

Brown the Rabbit

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the rabbit pieces and brown them on all sides. Remove and set aside.

Sauté the Vegetables

In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until softened, about 5-7 minutes.

Deglaze with Wine

Pour in the red wine to deglaze the pot, scraping any browned bits off the bottom. Let it simmer for 2-3 minutes.

Add Broth and Seasonings

Return the rabbit to the pot, add chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Let it simmer for 1.5 to 2 hours, until the rabbit is tender.

Shred the Meat

Once the rabbit is cooked, remove it from the pot and shred the meat using two forks. Discard bones and return the shredded meat to the ragù. Stir well and adjust seasoning if necessary.

Boil the Pasta

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

Fry Rosemary

In a small skillet, heat olive oil over medium heat. Add rosemary leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

Prepare Lemon Zest

In a small bowl, combine fried rosemary and lemon zest.

Combine and Serve

Toss the cooked pappardelle with the rabbit ragù. Serve hot, garnished with the fried rosemary and lemon zest.