Recipes // Side Dishes // Pappardelle & Rabbit Ragout

Pappardelle & Rabbit Ragout


By Chef John DeLucie


  • 5 ozs. Fresh Pappardelle Pasta
  • 6 ozs. Rabbit Ragout
  • 1 oz. Castelli Vetrano Olives sliced 1 oz Fresh Italian Parsley torn
  • 1 teaspoon Spoleto Olive Oil
  • 1 teaspoon Parmigiano Reggiano


  1. Cook pasta until al dente. Approximately 4-5 minutes. 2. Drain pasta and fold in rabbit ragout.
  2. Scatter sliced olives and torn parsley.
  3. Drizzle olive oil and grated parmesan on top.
  4. Serve and Enjoy

Rabbit Ragout


  • 4 Rabbit Legs
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Spoleto Olive Oil
  • 1 teaspoon Tomato Paste
  • 1 small Carrot
  • 1 small Onion
  • 1 Celery Stalk chopped
  • 2 Garlic Cloves Crushed
  • 2 Thyme Sprigs
  • 2 Fresh Rosemary Sprigs
  • 1 cup Dry White Wine
  • 250 ml Chicken Stock


  1. Heat olive oil and butter in pan.
  2. Add rabbit legs and brown on all sides
  3. Remove rabbit from pan and add vegetables, garlic, herbs, and cook 4-5 minutes
  4. Return rabbit legs to pan and add tomato paste.
  5. Cook for 2 minutes then add wine and turn up heat to a bubble then reduce.
  6. Pour in chicken stock-enough to cover.
  7. Place a circle of parchment paper over pan and cook on low simmer until the meat pulls away easily from the bone. Approximately 45 minutes.
  8. Remove rabbit and set aside until cool enough to handle.
  9. Lightly shred meat into small pieces and discard bones.
  10. Strain the stock discarding the vegetables, and return to clean pan.
  11. Add the rabbit pieces to the stock and place over medium heat.
  12. Simmer until reduced and thick.
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