Braised rabbit pappardelle
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Difficulty and servings
Serves 5
Preparation and cooking times
Prep 30 mins
Cook 1 hr 25 mins
- Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
- 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.
- 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.
- 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.
- 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.
PER SERVING
633 kcalories, protein 40g, carbohydrate 57g, fat 25 g, saturated fat 11g, fibre 2g, sugar 6g, salt 1.4 g
Recipe from Good Food magazine, October 2012.
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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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Difficulty and servings
Serves 5
Preparation and cooking times
Prep 30 mins
Cook 1 hr 25 mins
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
PER SERVING
633 kcalories, protein 40g, carbohydrate 57g, fat 25 g, saturated fat 11g, fibre 2g, sugar 6g, salt 1.4 g
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20 January 2013
merilin rated and commented on this recipe
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