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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
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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