A bit of an interim report. As mentioned above, I've been curious about the pappardelle with rabbit ragù and peaches in Marc Vetri's Mastering Pasta (Recipe available online in this excerpt)
The Venn diagram of peach season and when I want to make a ragù is pretty much null but the ragù can be frozen so when this cook-off popped up, I figured it was time.
I bought a rabbit. $8.99/lb. Frozen and cut-up. Here it is, thawed:
It was cut into 6 pieces and I got liver, heart and kidneys
Cut down further and browned:
Into the oven:
And 90 min later (there was a stir involved):
Meat, pulled from the bones:
And back in the pot with the veg:
At this point, we are ready to toss this with fresh pappardelle and sliced peaches. I took a taste. It's a fresh, light tasting sauce but I'm not entirely sold. I'd like a bit more liquid. The recipe calls for a 3 lb rabbit and gives a yield of 2 cups of ragù. My rabbit was a bit shy of that weight and yielded 3 cups so a little more sauce seems reasonable but I'm too hungry to figure it out. So I packed that up into the fridge and turned my sights to the liver and heart which were a treat with some mushrooms, shallots, sherry & cream, spooned over toast and enjoyed with a glass of Amontillado.
