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Are you game to try something new?

If braising isn't in your cooking repertoire, it's time to add it—stat! This technique, which involves searing a piece of meat and letting it cook slowly in some stock and aromatics, delivers big flavour for a minimum amount of effort.

Pappardelle with Braised Rabbit

PREPARATION 30 minutes

COOKING 1  hour 45  minutes



  • 1 rabbit, cut into 5 or 6 pieces (or 4 rabbit legs)
  • 1/4 cup (55 g) butter
  • 3 carrots, peeled and cut into 1/4-inch (1/2 cm) small cubes
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp unbleached all-purpose flour
  • 1/2 cup (125 ml) white wine
  • 4 cups (1 litre) chicken broth
  • 1 bay leaf
  • Salt and pepper


  • 3/4 lb (340 g) pappardelle
  • 2 tbsp chopped parsley
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/2 cup (50 g) grated Parmigiano-Reggiano cheese



  • In a large saucepan or deep skillet over medium high heat, brown the rabbit in the butter. Season with salt and pepper. Set aside on a plate.
  • In the same saucepan, soften the carrots, onion and garlic. Sprinkle with the flour and cook while stirring for about 1 minute. Add the wine and bring to a boil, stirring constantly.
  • Add the broth, bay leaf and rabbit pieces. Bring to a boil, cover, and simmer over medium-low heat, for about 1 hour and 30 minutes. Remove the rabbit and bay leaf. Debone the meat and return it to the sauce. Adjust the seasoning.
  • Pasta

  • Meanwhile, in large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly if they have to rest aside.
  • Add the pasta and herbs to the pan with the rabbit sauce. Stir to combine and warm through. Stir in the cheese and adjust the seasoning.
  • NOTE

    We fell in love for this creamy pasta recipe; the rich sauce with braised rabbit is off the beaten track, since it doesn’t include tomatoes. The rabbit sauce freezes well.

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