Braised rabbit pappardelle

Braised rabbit pappardelle

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(3 ratings)

Prep: 30 mins Cook: 1 hr, 25 mins

More effort

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

  • Freezable

Nutrition: per serving

  • kcal633
  • fat25g
  • saturates11g
  • carbs57g
  • sugars6g
  • fibre2g
  • protein40g
  • salt1.4g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 garlic clove, crushed
  • 2 rosemary sprigs, leaves picked and chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp tomato purée
  • 150ml white or rosé wine
  • 500ml chicken stock
  • 500g pappardelle pasta
  • zest ½ orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp Dijon mustard
  • 100ml double cream
  • small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
  • grated Parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (9)

Cinnamongirl76's picture

Delicious!!! Have made it several times now and it is a winner. Not too complicated, but tastes very exquisite.

frannkieboywonder's picture

Potentially superb, but be very careful about how much orange zest you put in. I think my idea on how to zest an orange is different from the chef's, final outcome for me and missus was WAY to orangey!

Go a pinch at a time and taste.

emmamacdonald1978's picture

How do I save a recipe to my saved items?

mattoid's picture

By clicking on the 'save to my good food' button below the picture.

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

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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