Braised Rabbit Pappardelle with Spring Vegetables

Serves 6,
Level of difficulty - medium-hard, but worth it!

For the rabbit:
1 fresh whole rabbit (2½ - 3 pounds)
2 ounces blended oil (we prefer a blend of 25% olive oil and 75% canola oil)
1 large carrot, peeled & chopped
2 celery ribs, chopped
1 large yellow onion, chopped
4 cloves garlic, peeled
3 Roma tomatoes, chopped
1 cup red wine (we prefer syrah)
2 bay leaves
1 bunch fresh thyme
10 black peppercorns
5 cups veal stock or chicken stock

For the vegetables:
3 bunches baby carrots, blanched & peeled
1 red pepper, julienne
1 yellow pepper, julienne
1 red onion, sliced
2 cloves garlic, sliced
1 tsp smoked paprika
½ cup white wine
1 cup rabbit/chicken stock

For the pasta:
1 pound pappardelle
2 tbsp extra virgin olive oil
4 tbsp whole grain mustard
6 ounces diced (¼”) & cooked pancetta
4 tbsp butter

To prepare the rabbit:
Break down the rabbit (or have butcher do for you) into front and hind legs and saddle. Reserve the trimmings and rib cage set aside liver for another use. Place the bones and trimmings on a sheet tray or roasting pan and roast in 350’ oven until golden brown. Set aside.

Heat a heavy bottomed pan or similar oven proof pan over medium-high heat. Season the rabbit legs and saddle generously with salt and pepper. Add the oil to pan and sear the rabbit on all sides until golden brown, remove and set aside.

Keep the pot over heat and add the carrot, celery, onion, garlic & tomatoes and cook until ingredients have caramelized. Deglaze with the red wine. Add the herbs, peppercorns, rabbit, roasted bones and trimmings, and stock and bring to a simmer. Cover and place the entire pot in the oven. Cook until the rabbit meat begins to pull away from bone (between two & three hours). Remove the pot from oven and let cool until you can remove items with your hands. Remove the saddle and legs from the pot and pull the meat from the bones. Set aside.

Strain the cooking liquid and skim any fat off the top. Place the liquid back in the pot and reduce by half and set aside.

To cook the pasta:
Bring a large pot of salted water to a rolling boil. Cook the pasta until just tender or al dente. Toss lightly with olive oil and set aside.

To bring it all together:
In a large sauté pan (large enough to hold all ingredients) place 5 cups of the braising liquid, whole grain mustard, pancetta and rabbit. Bring the ingredients to a simmer and cook until the mixture begins to thicken slightly. Add the baby carrots, English peas, fava beans, roasted garlic and pasta. Cook until heated through, finish with butter, season with salt and pepper as needed.

To Server:
Portion into six large bowls and serve immediately.

Complementary Wines: Beaujolais, Marsanne, Sauvignon Blanc, Viognier

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Braised Rabbit Pappardelle with Spring Vegetables

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