Ingrédients pour Ragu Of Slow Braised Rabbit W Chickpeas Rosemary Garlic
- Rabbits
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- Garlic Cloves
- 2 sprigs fresh rosemary
- Dry White Wine
- Chicken Stock
- Canned Chick Peas
- Pappardelle Pasta
- Unsalted Butter
- Parmesan Cheese
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Comment préparer Ragu Of Slow Braised Rabbit W Chickpeas Rosemary Garlic
- Preheat oven to 180°C (350°F). Toss rabbit pieces in 2 tablespoons of all-purpose flour, ensuring they are evenly coated, shaking off any excess.
- Heat 60ml (1/4 cup) olive oil in a large, deep ovenproof skillet or casserole dish with a tight-fitting lid over medium-high heat.
- Add half of the rabbit pieces and cook for 2 minutes per side, until golden brown. Remove and set aside.
- Add another 60ml (1/4 cup) olive oil to the pan and brown the remaining rabbit pieces. Remove and set aside.
- Wipe the pan clean. Return the pan to the stove over medium heat and add 30ml (2 tablespoons) olive oil.
- Add 4 cloves of minced garlic and 2 sprigs of fresh rosemary. Stir for 1-2 minutes until the garlic is lightly golden.
- Return the rabbit to the pan. Pour in 250ml (1 cup) dry white wine and 250ml (1 cup) chicken stock. Bring to a gentle simmer.
- Cover the surface of the sauce with a piece of baking paper to prevent splattering. Then cover the pan with the lid and transfer to the preheated oven for 30 minutes.
- Add 400g (1 can) of drained and rinsed chickpeas. Re-cover and cook for another 30 minutes, or until the rabbit meat is incredibly tender and easily falls off the bone.
- Remove the rabbit from the sauce. Once cool enough to handle, shred the meat, discarding the bones. Set the shredded rabbit aside.
- Return the ragu pan to the stove over medium-high heat and simmer uncovered for 12-15 minutes, or until the sauce has thickened to your desired consistency.
- Add the shredded rabbit back to the ragu. Warm through for 3-4 minutes. Season generously with salt and freshly ground black pepper to taste.
- While the sauce is reducing, cook 500g of pasta (your choice) in a large pot of boiling salted water according to package directions.
- Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
- Stir 2 tablespoons of butter into the ragu. Add the drained pasta and toss well, adding a little pasta water if needed to loosen the sauce.
- Serve immediately, topped with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
86g
Carbs
18g
