Braised Rabbit Paws With Radiatore Recipes

BRAISED RABBIT WITH ROOT VEGETABLES

Steps:

• Preheat oven 350 degrees F.
• In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
• Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
• Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
• Serve rabbit over the vegetables.

SKILLET-ROASTED RABBIT WITH PANCETTA-BASTED FINGERLINGS

Steps:

• Preheat the oven to 400°F.
• In an ovenproof sauté pan, heat the butter over medium-high heat. Add the potatoes, cut-side down, and cook for about 5 minutes, or until they begin to brown. Add the pancetta, rosemary, and garlic and toss to combine. Place the pan in the oven and roast until the potatoes are tender and the pancetta is crisp, 10 to 12 minutes. Remove from the oven, discard the rosemary, and place the potatoes, garlic, and pancetta on paper towels to drain the excess fat. Reserve.
• To prepare the rabbits, using a sharp knife, begin by removing the front legs at the joint and set aside. Next, slice off the loins, or the strips of meat that run along the backbone of each rabbit. Slice each loin into rough 1-inch chunks and reserve. Finally, debone the back legs, cutting the meat off the bone in pieces about the same size as the loin slices. Keep the leg meat separate from the pieces of loin. Season all the rabbit pieces with salt and pepper.
• In a cast-iron skillet, heat the olive oil over medium heat. Add the front legs and back leg pieces and brown very well, turning frequently, 4 to 5 minutes. When the rabbit legs are mahogany, add the loin pieces and sear on both sides. Remove immediately and place on the plate with the potatoes, allowing the residual heat to finish cooking the meat. When ready to serve, return the rabbit meat to the skillet along with the potatoes, pancetta, and garlic. Cook until the potatoes are heated through. Add the parsley, toss, and serve from the pan.

BRAISED RABBIT WITH FRESH PAPPARDELLE

Steps:

• Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
• To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
• Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

BRAISED RABBIT

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

BRAISED RABBIT

Steps:

• Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
• Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
• Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
• Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
• Stir through the peas and cook a further 5 minutes or so.
• I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
• Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

BRAISED RABBIT PAWS WITH RADIATORE

Steps:

• Preheat the oven to 350°F.
• Heat the olive oil in a Dutch oven or other large, heavy ovenproof pot over high heat. Season the rabbit legs with the salt and pepper and place in the Dutch oven. Brown well on both sides, 3 to 4 minutes each side, and then transfer to a plate. Pour off any excess oil but leave any fond, or the browned bits, stuck to the bottom.
• Put the carrots, onion, and garlic in the same pot and sauté over high heat, scraping the bottom. Cook the vegetables until they soften and get a little color, 2 to 3 minutes. Return the rabbit legs to the pot, along with any accumulated liquid from the plate. Add the wine and stock. The liquid should come about three-quarters of the way up the sides of the legs. Add the bay leaves and thyme and bring to a boil. Cover the Dutch oven with a tight-fitting lid or foil and place in the oven. Braise for 1 1/2 to 2 hours, or until the rabbit pieces are tender.
• Transfer the rabbit pieces to a plate to cool and remove and discard the herbs. Put the liquid and vegetables through a food mill fitted with the medium disk. Put this sauce in a large saucepan and keep warm over low heat.
• When cool enough to handle, remove the meat from the bones. Discard the bones and chop the meat finely with a chef's knife. Add the meat to the sauce and stir to combine. Heat on medium-low to blend the flavors and add body.
• Just before serving, bring a pot of salted water to a boil. Add the radiatore and cook according to the package directions until al dente. While the pasta cooks, slice the sage leaves into thin strips. Drain the pasta and add to the sauce in the saucepan, along with the sage. Stir to combine.
• Divide the pasta among 4 bowls, drizzling each with a little extra-virgin olive oil. Pass the cheese at the table.