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.
- 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
- 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 and a half, until the rabbit is tender and coming off the bone. You may need to simmer for longer, 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.