RABBIT RAGÙ, WITH PAPPARDELLE & OLIVES

RABBIT RAGÙ, WITH PAPPARDELLE & OLIVES image

Categories Game

Yield 6 servings

Number Of Ingredients 13

½ cup chopped flat-leaf parsley
½ cup Sicilian olives, pitted and halved
2 tbsp brine-packed capers, with liquid
¼ cup extra-virgin olive oil
One 3½-lb rabbit, cut into 8 pieces
Salt and pepper
1 fennel bulb
2 garlic cloves, smashed
¼ cup low-sodium chicken broth
One 28-oz can crushed tomatoes
1 bay leaf
1 lb pappardelle
2 tbsp Pecorino Romano, grated

Steps:

1. Preheat oven to 325 °F. In small bowl, combine parsley, olives, and capers; set aside. 2. In Dutch oven, heat 2 tbsp olive oil. Season the rabbit pieces with salt and pepper; add to pan. Cook over medium-high heat, about 3 minutes per side; transfer rabbit to plate. 3. Pour fat from casserole and wipe clean with paper towel. Heat remaining 2 tbsp of olive oil and add fennel; cook until tender, about 5 minutes. Add garlic and cook until fragrant (1 minute); add wine and chicken stock; bring to a boil. Add tomatoes, bay leaf, and half of parsley-olive-caper mixture. Return rabbit to sauce, cover and braise in oven for about 1 hour. 4. Transfer rabbit to plate and let cool. Simmer sauce about 15 minutes, until thickened. Pull rabbit meat from bones and shred it; return meat to sauce, along with remaining parsley-olive-caper mixture. 5. Cook pasta, toss with ragù, and top with cheese.