Pappardelle with rabbit & chestnut ragu

Pappardelle with rabbit & chestnut ragu

Ingredients:

  • 2 tablespoons olive oil
  • 1 rabbit (sliced)
  • 2 tablespoons of flour
  • 200g smoked bacon (cut into cubes)
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 1 celery (finely chopped)
  • 2 cloves of garlic (crushed)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon juniper berries (crushed)
  • 3 bay leaves
  • 2 sprigs of rosemary (chopped)
  • 200ml red wine
  • 1 cube of chicken soup
  • 2 cans of 400g chopped tomatoes
  • 200g chestnut (already cooked and chopped coarsely)
  • 400g pappardelle
  • 3 tablespoons milk
  • Zest of 1/2 orange or 1 clementine
  • 1 small parsley (chopped)
  • Parmesan cheese (to serve)

 

Steps:

  1. Heat a tablespoon of oil in a large saucepan or in a tempered pan with lid. Season the rabbit meat and fully cover it with flour. Put it in a pan and brown on all sides.
  2. When the meat is evenly browned, transfer it to a plate. Add the remaining oil and the bacon cubes to a pan and fry them for 10 minutes until golden brown and crispy.
  3. Add the onion, carrot and celery and cook them for 10 minutes, stirring to loosen the debris stuck to the base, until the vegetables have softened. Add the garlic and cook 1 more minute.
  4. Add cinnamon, juniper berries, bay leaves and rosemary. After 1 minute, pour the wine and add the crumbled chicken cube.
  5. Boil on low heat for 5 minutes, then add the tomatoes and put the rabbit back into the saucepan. Cover the meat with sauce, put the lid and let everything simmer for 2 hours, stirring only twice during this period.
  6. Take the rabbit out of the sauce, stir and put the lid back on. Continue to cook the sauce while you detach the meat from the bones with the help of 2 forks.
  7. Removes the bones and add the meat back in the pan with half of the chestnuts. Prepare the sauce without putting the lid for 30 minutes until the sauce is reduced and you will get a thick and creamy sauce.
  8. Add the remaining chestnuts. At this time, it may be left overnight in a refrigerator or frozen up to 2 months.
  9. Boil the pasta as directed on package. Add milk, orange zest and parsley sauce and stir.
  10. When the pasta is ready, add the sauce and cook everything for 1 minute. Serve with grated Parmesan cheese over if you want.

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