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Rabbit ragout recipe by of 11-11-2018
The rabbit ragout it is a valid alternative to the classic sauce that is prepared on Sunday for lunch. I propose a version with a rabbit-based sauce, first browned in white, and then stripped and cooked for a long time together with the tomato. The tagliatelle with rabbit ragout they were passed with flying colors and delighted the whole family, even me who don't usually eat this type of meat;)
Rabbit ragù is a rich and tasty condiment that goes well with different pasta shapes, but I find it perfect with egg pasta, and in particular with tagliatelle. Try the recipe and let me know or tell me how you usually prepare this dish :)
How to make rabbit ragout
Bone the rabbit then cut it into pieces.
Place the pieces of rabbit in a glass bowl together with the juniper berries, the pepper, the garlic clove, then cover everything with the red wine and leave to macerate for at least two hours.
Prepare chopped onion, carrot and celery and brown it in a saucepan with oil. Drain the rabbit from the marinade, then place it in the saucepan and sauté over medium heat for about ten minutes.
Add the hot broth, then cover and cook over low heat until it falls apart, it will take about 1 hour.
Now take the rabbit pieces and cut them into smaller pieces.
Add the tomato pulp, mix and cook for another hour, adding salt and pepper to taste.
Once the rabbit ragout is ready, cook the pasta shape you want, I chose the tagliatelle and dress it with the rabbit ragout.