Braised Rabbit Pappardelle with Seasonal Vegetables
Chef John Toulze of The Girl and The Fig – Sonoma, CA
Adapted by
March 2008

Yield: 6 Servings


    John Toulze of The Girl and The Fig – Sonoma, CA  - Braised Rabbit Pappardelle with Seasonal Vegetables on Braised Rabbit:
  • 1 2 ½- to 3-pound whole rabbit
  • Salt and pepper
  • 2 ounces canola oil
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, peeled
  • 3 Roma tomatoes, chopped
  • 1 cup syrah red wine
  • 2 bay leaves
  • 1 bunch thyme
  • 10 black peppercorns
  • 5 cups veal or chicken stock

    To Assemble and Serve:
  • ¼ cup whole grain mustard
  • 6 ounces pancetta, diced and cooked
  • 1 pound pappardelle
  • 2 Tablespoons extra virgin olive oil
  • ½ cup English peas, blanched
  • ½ cup fava beans, blanched and peeled
  • 8 ounces Sweet 100 tomatoes, halved or quartered
  • 3 yellow squash, sliced horizontally
  • 2 cloves garlic, sliced
  • Salt and pepper
  • 4 Tablespoons butter
  • Arugula pesto, for garnish
  • Sliced almonds, for garnish
  • Dried pepper threads, for garnish


For the Braised Rabbit:
Preheat oven to 350°F. Break down rabbit into front and hind legs and saddle, reserving trimmings and rib bones. Put bones and trimmings on a sheet tray or roasting pan and roast in until golden brown; set aside. Heat a heavy-bottom pan or similar oven-proof pan over medium-high heat. Season rabbit legs and saddle generously with salt and pepper. Add oil to pan and sear rabbit pieces on all sides until golden brown; remove from pan and set aside. Add carrot, celery, onion, garlic, and tomatoes and cook until caramelized. Deglaze with red wine. Add bay leaves, thyme, peppercorns, and stock; return rabbit, as well as roasted bones and trimmings, to pan. Bring to a simmer, cover, and place pan in oven. Cook until meat begins to pull away from bone, 2 to 3 hours. Remove pan from oven and let cool enough to handle. Pull meat from the bones  and set aside. Strain braising liquid and skim off any fat. Return liquid to pan and reduce by half.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Stir mustard and pancetta into braising liquid, add rabbit meat, and bring to a simmer, cooking until the sauce begins to thicken slightly. Cook pappardelle until al dente; drain and toss with olive oil. Add peas, favas, tomatoes, squash, and garlic to pan, and cook until vegetables are just tender. Add pasta and cook until heated through. Season with salt and pepper and finish with butter. Pile pasta into middle of bowl and garnish with arugula pesto, sliced almonds, and pepper threads.




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