Braised rabbit pappardelle

Braised rabbit pappardelle

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Cooking time

Prep: 30 mins Cook: 1 hr, 25 mins

Skill level

Moderately easy

Servings

Serves 5

Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
633
protein
40g
carbs
57g
fat
25g
saturates
11g
fibre
2g
sugar
6g
salt
1.4g

Ingredients

  • 2 tbsp olive oil
  • 1 wild rabbit, jointed (ask your butcher to do this for you)
  • 4 rashers smoked streaky bacon, chopped
  • 1 small red onion, finely chopped
  • 1 carrot, finely chopped
  • 3 garlic cloves, crushed
  • 2 rosemary sprigs, leaves picked and chopped
  • 1 tbsp tomato purée
  • 150ml white or rosé wine
  • 500ml chicken stock
  • 500g pappardelle pasta
  • zest ½ orange
  • 1 tbsp Dijon mustard
  • 100ml double cream
  • small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
  • grated parmesan, to serve

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Method

  1. Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
  2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
  3. Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
  4. Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
  5. Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

Recipe from Good Food magazine, October 2012

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Comments

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joanna1972's picture

This was delicious! First time I'd cooked rabbit...and the family loved it! Didn't change a thing.

redsam89's picture

My boyfriend and I LOVED this recipe!! So easy, will definitely make again!

Best rabbit recipe I have ever done, the only thing we did differently was to drizzle some chilli oil over it to serve, delicious!

76trombones's picture

Fabulous recipe and very easy. Have made it several times now.

izzowizzo's picture

Absolutely stunning. I would recommend everybody give this dish a go. Some acceptable substitutions I found were lemon zest for orange and duck or chicken if you can't get hold of rabbit.

sohviine's picture
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It was my first time to make rabbit, and it was great!!! I especially loved the orange zest which gave the food a very luxurious taste! Will definitely make that again!

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