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How to make Rabbit Ragu with Pappardelle (May 2019).


Cooked with paprika, celery and capers in a pot.


3 red peppers
8 shallots
3 cloves of garlic
3 cleaned perennial celery sticks
3 peeled carrots
4 rabbit legs (about 1.2 kg)
2 tablespoons of flour
5 tbsp olive oil
black pepper from the mill
300 ml rabbit or chicken stock
2 sprigs of rosemary
300 g Rigatoni (alternatively Penne)
3 tablespoons of black olives
3 tsp capers

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Wash and quarter the bell pepper, removing the stalk, white skins and seeds. Place on a baking tray, roast in the oven at 250 degrees under the grill until the skin is black and blisters. Remove, briefly cover with a damp cloth. Peel off skin, cut flesh into strips.

Peel and halve the shallots and garlic. Clean celery and carrots, wash and slice.

Wash 3 rabbit legs, dab dry and cut at the joint, then cut thighs again into 2 pieces. Turn rabbit parts into flour, tap off excess flour. Heat the olive oil in an oven-proof pot, fry the rabbit pieces on the stove until golden brown on all sides, season with salt and pepper.

4 Remove meat from the pot and sauté shallots, celery and carrots. Add the garlic, rabbit and pepper after 10 minutes. Douse with rabbit or chicken stock, bring to a boil. Place the sprigs of rosemary and put the pot in the oven preheated to 200 degrees for 20 minutes.

5 Rigatoni slightly shorter than to cook according to the instructions, drain. Add noodles with olives and capers to the meat, simmer on the stove for another 5 minutes at medium temperature. If necessary add some water, season with salt and pepper. Serve immediately.


PREPARATION TIME: approx. 50 min.

PRO PORTION: approx. 890 kcal, 74 g protein, 33 g fat, 71 g carbohydrates

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