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.
This is an adaptation of a recipe from ‘Vegetarian Pasta’ by Rose Elliot. We had quite a lot of cream and cheese left towards the end of the Christmas break, so this was an excellent way to pull everything together.
- 25g butter
- 1 onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 300ml cream
- salt, black pepper
- grated nutmeg
- 400g tagliatelle or fettuccine
- 125g blue cheese such as St Agur or dolcelatte, chopped
- 125g spinach leaves, shredded
- freshly ground black pepper
- 1 tbsp olive oil
- Make the cream sauce. Melt the butter in a small pan, and add the onion. Cook very gently for ten minutes with the lid on. The onion should be tender, but not brown.
- Add the garlic, and cook for another couple of minutes, then add the cream, and leave to simmer very gently for another ten minutes. Season with salt, pepper and nutmeg.
- Put a large pan of salted water on to boil for the tagliatelle. When the water boils, add the pasta, give it a stir and leave to cook for around 8 minutes.
- A couple of minutes before the pasta is ready, add the cheese and spinach to the sauce, and stir to warm through, and season with pepper.
- Drain the cooked pasta and put it back in the warm pan, add a tablespoonful of good olive oil and stir.
- Serve in warm dishes with the sauce poured over the top. You can also pour the sauce onto the pasta in the pan, stir, and then serve onto warm dishes.