Au Chaud Lapin's Rabbit Bolognese

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Au Chaud Lapin's Rabbit Bolognese

Serves 4

The first time I tasted this pasta, I swooned over its subtle flavour and unctuous texture. Ask your butcher to grind the rabbit meat, or bone the rabbit and mince it as finely as possible by hand.

1 large onion, peeled and roughly chopped

1 large carrot, peeled and roughly chopped

2 tablespoons (30 mL) olive oil

2 pounds (1 kg) minced rabbit meat

1/2 bunch parsley, cleaned, stemmed and chopped fine 1 28-ounce (796 mL) can whole tomatoes, best quality

4 cups (1 L) rabbit stock or brown chicken stock

2 tablespoons (30 mL) butter

1 pound (500 g) pasta

1 bunch basil, washed, stemmed and chopped

Isle-aux-Grues cheddar, grated

In a food processor, puree the onion and carrot. (If you don't have a food processor, chop them as finely as possible.)

Pour the oil into a large, heavy-bottomed pot (Dutch oven) over medium-high heat, and fry the rabbit meat until well coloured, breaking it up with a wooden spoon as you go. Add the pureed vegetables and fry for another 10 minutes or so. Season with salt and pepper. Add the parsley, then deglaze the pan with the rabbit or chicken stock. Squish the whole tomatoes with your hands to break them apart, then stir them into the sauce. Reduce to a simmer and cook for about 30 minutes until you have a thick sauce that's not too dry or too soupy. Check seasonings again.

Meanwhile, bring the pasta water to a boil. Cook the pasta for one minute less than called for on the package. Reserve one cup of the pasta water, then drain the pasta.

In a large fry pan, melt the butter and then add the pasta, the sauce and the chopped basil. Stir to make sure all the pasta is well coated in the sauce. If it looks a bit dry, stir in a few spoonfuls of the reserved pasta water. Serve immediately with shards of grated cheddar.

taken from http://www.montrealgazette.com/life/Hopping+into+spotlight+Rabbit/4095166/story.html
 
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