I have a source of rabbit at the moment, so I am getting to try out a stash of rabbit recipes. We had this at the weekend and it was spectacular.
INGREDIENTS:
- Olive oil
- 1 rabbit, jointed
- 100g smoked pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 cloves of garlic, finely chopped
- 1 large sprig of rosemary, strip off the leaves and chop
- 1 tbsp tomato puree
- salt and pepper
- 150ml white wine
- 500ml chicken stock
- 5 portions of pasta e.g. pappardelle, tagliatelle
- 1 tsp bitter marmalade
- 1 tbsp dijon mustard
- 100ml double cream
- a bunch of parsley, finely chopped
- grated parmesan
METHOD:
- Heat the oil in a casserole dish, and brown the rabbit joints in stages, and set aside.
- In the same pan/oil fry the onion, bacon and carrot together over a low heat until soft. Add the garlic, rosemary and tomato puree and cook for another couple of minutes
- Pour in the wine, stock and add the rabbit, with a pinch of salt and a good grind of black pepper. Cover and simmer for an hour, until the rabbit is tender and coming off the bone. You may need to simmer for longer than an hour, depending on how tender the rabbit is.
- Remove the rabbit from the pan, and let it cool. Shred the meat from the bone.
- Meanwhile, keep the heat under the pan to reduce the sauce for five minutes or so.
- Put the pasta water on to boil, and start cooking the pasta according to the instructions.
- Add the meat back into the sauce along with the mustard, cream, parsley and marmalade, and stir to heat through and mix. Check the seasoning.
- When the pasta is done, add it to the sauce, stir to mix and serve with grated parmesan.
A note on quantities of pasta. For a very hungry busy person, allow up to 100g. We usually find that 50g of pasta is plenty for one person.