Directions:
- Trim the rabbit pieces of any fat, rinse them well, and pat dry.
- Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata).
- Season the rabbit pieces all over with 1/2 teaspoon salt.
- Pour the olive oil into the saucepan, and set over medium heat.
- Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes.
- Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste.
- Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
- When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat.
- Sprinkle in 1/2 teaspoon of salt.
- Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings.
- As the liquid reduces, stir in another cup of hot stock every 20 minutes or so.
- Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
- Remove the rabbit pieces from the braising juices, and pull all the meat off the bones.
- Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices.
- Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce.
- Season to taste with salt and freshly ground black pepper.
- While the sauce is hot, toss in pappardelle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.99 Kcal (1624 kJ) | ||
| Calories from fat | 175.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.49g | 30% | |
|---|---|---|---|
| Cholesterol | 68.44mg | 23% | |
| Sodium | 790.47mg | 33% | |
| Potassium | 642.44mg | 14% | |
| Total Carbs | 26.37g | 9% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 26.61g | 53% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 86.43 Kcal (362 kJ) | ||
| Calories from fat | 39.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 30% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 23% | |
| Sodium | 176.09mg | 33% | |
| Potassium | 143.11mg | 14% | |
| Total Carbs | 5.87g | 9% | |
| Sugars | 1.37g | 25% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 5.93g | 53% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.5mg | 13% | |
| Calcium | 7.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Turnip Cream Soup
Onion (minced ), Stalk celery (cut in cubes ) and 11 more.. -
Southern Italian Chicken Soup
Onion, diced, Celery rib, thinly sliced, Carrots, chopped and 13 more.. -
Tomato Barley Soup
Chopped onion, Chopped celery, Chopped carrot and 7 more.. -
Chicken Vegetable Barley Soup
Olive oil, White onion, chopped, Stalks celery, chopped and 11 more.. -
Country Style Pot Roast With Gravy
Boneless beef chuck roast , tied, Salt and pepper and 12 more.. -
Beer Cheese Soup
Fat-free , less-sodium chicken broth, divided and 16 more..
Also Try
-
-
-
-
Pappardelle With Mixed Wild Mushrooms
Wild mushrooms, Olive oil, Garlic clove, finely chopped and 7 more.. -
Pappardelle With Scallops - Guy Fieri
Sea scallops, patted dry, Pappardelle pasta, Olive oil and 9 more.. -
Pappardelle With Artichokes and Sun-Dried Tomatoes
Olive oil, Red onion, diced (2 cups) and 11 more.. -
Poached Eggs With Slow Cooked Spicy Lentils
Vegetable oil, Onions, finely chopped, Garlic, minced and 11 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
