Wine Kitz

Lifestyle

Recipes » 2012 Wine & Food Calendar Recipes » Rabbit Ragu with Pappardelle - March 2012

RECOMMENDED WINE PAIRING

  • Sommelier Reserve Amarone

 

INGREDIENTS

  • 1/3 cup (75 mL) olive oil
  • Sea salt, black pepper
  • 1 cup (250 mL) flour
  • 1 rabbit or chicken cut (3 1/2 lbs / 1.5 kg) into 8
  • 1/2 cup (125 mL) chopped pancetta
  • 1 cup (250 mL) finely chopped onions
  • 1/2 cup (125 mL) each finely chopped carrot, celery, parsnip
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) each chopped fresh sage, rosemary, thyme
  • 1 cup (250 mL) TV Riesling
  • 1 can whole tomatoes (28 fl oz / 796 mL)
  • 1 lb (454 g) dried pappardelle pasta
  • Olive oil
  • Parmesan cheese

 

METHOD

  • In large skillet, heat oil. Season rabbit or chicken with salt and pepper. Dredge the rabbit or chicken in flour; shake off excess.
  • Add to hot oil in two batches, cooking each batch 5 to 7 minutes until golden brown on each side. Remove to plate.
  • Cook pancetta in oil; remove to plate.
  • Reduce heat to medium; add onion, carrot, celery and parsnip. Cook until well browned. Add garlic and sage, rosemary and thyme. Cook 2 minutes.
  • Add wine, bring to boil, reduce heat and cook until reduced by half.
  • Add tomatoes; bring to a boil, reduce heat, cover and cook 15 minutes. Stir occasionally.
  • Add rabbit or chicken and pancetta, bring to boil, reduce heat, cover and cook 45 to 55 minutes. Stir occasionally.
  • Meanwhile, cook pasta until al dente. Drain; toss with olive oil.
  • Transfer pasta to serving dishes and top with rabbit or chicken pieces and sauc
  • Sprinkle with cheese.

 

SERVES 4