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Making Tosca's Rabbit Ragu at Home

DC Wine Fan | Apr 19, 201207:33 AM

I'm planning to attempt Tosca's Carrot Pappardelle with Rabbit Ragu in White Wine Sauce with Fresh Thyme for a dinner party this weekend and was hoping others on the board might have tips on how to make it. I'm not worried about the pappardelle, but have searched in vain for a recipe for the ragu. Not only does Tosca's recipe not seem to be anywhere, but I've not seen another one like it. Seems most people braise whole rabbit pieces before making ragu, which is definitely not how it seems to be done at Tosca.

How I'm thinking of doing it: deboning and grinding a rabbit, then lightly browning it in butter with a small amount of thyme. Add white wine and braise until tender. I know they finish it in the restaurant with a lot of fresh thyme scattered over the top (and optional parmesan, which I always accept), but other than that, I'm not sure what they do. Maybe add garlic or shallots when sauteing?

Any thoughts on what else I might do? I'm fairly worried about the ragu not turning out as flavorful and creamy as it always is in the restaurant. Any advice is appreciated, and I'll definitely come back and post the results in case anyone else wants to try it.

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