Recipe for Rabbit Sauce w/Papparadelle


Quinoa w/Allspice

Favorite - This is an all time favorite

We've made this with rabbit and with venison, so you can probably substitute other meats. It's basically a hunter sauce, cacciatore.

The pasta recipe is from When French Women cook.

Rabbit Sauce w/Papparadelle

from Celebrating Italy

2 - 2 1/2 lb rabbit

Marinade
red wine
2 tbsp balsamic vinegar
1 - 3 tsp rosemary

Sauce
2 medium (red) onions chopped
1 rib celery chopped
1 carrot chopped
10 sprigs parsley chopped
-
3/4 lb ground beef or some mushrooms - dried or fresh
1/2 cup red wine
-
2 - 4 tbsp tomato paste
1 lb tomatoes - canned or fresh
2 cups water or chicken stock
-
2 tbsp fresh basil chopped
2 tbsp parsley chopped
nutmeg
salt & pepper

0) Marinate rabbit in red wine, balsamic vinegar & rosemary for 8 - 10 hours.
1) Saute onions, carrot, celery & parsley in olive oil until pale gold. 15 min
2) Remove vegetables. Saute rabbit until golden. 15 - 20 min
3) Add vegetables, mushrooms or meat & brown.
4) Add red wine & cook it down until dry.
5) Add tomatoes, paste & broth. Cook for 2 hours.
6) Remove rabbit. Sort out & discard bones. Return rabbit to sauce.
7) Add basil, parsley, nutmeg, salt & pepper. Simmer for 45 min.

Papparadelle

3 cups flour
1/2 tsp salt
3 eggs
1 tbsp olive oil
water

Mix, let rest, roll out to #5, make into "cigars" & cut 3/4 inch strips.

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