{"id":491,"date":"2011-08-16T01:59:55","date_gmt":"2011-08-16T01:59:55","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=491"},"modified":"2011-08-16T01:59:55","modified_gmt":"2011-08-16T01:59:55","slug":"rabbit-ragu-for-pasta","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=491","title":{"rendered":"RABBIT RAGU FOR PASTA"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>2 \u00bd #\u00a0 rabbit cut into pieces<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. flour1\/4 cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup chopped yellow onions<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup chopped celery<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc chopped carrots1 T. minced garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc t. ground pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc t. red pepper flakes<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. tomato paste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup chopped seeded tomatoes<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 bay leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 sprigs fresh thyme<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup dry red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cups veal stock<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>8 oz. wild mushrooms, wipe clean, trim stems, and slice tops<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. chopped fresh parsley<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. chopped fresh basil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. unsalted butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>12 oz. pappardelle or fettuccini<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Season rabbit on all sides with salt and pepper, then lightly dust with flour, shaking to remove excess.\u00a0 In large pot heat oil, add rabbit, and brown on all sides.\u00a0 Transfer to plate.\u00a0 In fat remaining, add onions, celery and carrots, cooking until soft (3 minutes).\u00a0 Add garlic, salt, peppers and cook for 1 minute.\u00a0 Add red wine and veal stock and cook deglazing the pan.\u00a0 Add mushrooms, parsley, basil and rabbit.\u00a0 Bring to boil, then reduce heat and simmer, covered, until meat is cooked through and falls from the bones.\u00a0 About 2 hours.\u00a0 Remove pan from heat.\u00a0 Remove thyme springs and bay leaves.\u00a0 Remove rabbit.\u00a0 Cool and remove meat from bones, shred meat, and return to simmer in pot about 10-15 minutes.\u00a0 Add butter and stir until incorporated.\u00a0 <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 \u00bd #\u00a0 rabbit cut into pieces 2 T. flour1\/4 cup olive oil 1 cup chopped yellow onions \u00bc cup chopped celery \u00bc chopped carrots1 T. minced garlic \u00bd t. salt \u00bc t. ground pepper \u00bc t. red pepper flakes &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=491\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[63,128],"class_list":["post-491","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-pasta","tag-rabbit"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=491"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions"}],"predecessor-version":[{"id":492,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions\/492"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}