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Braised rabbit pappardelle

Braised rabbit pappardelle

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal633
fat25g
saturates11g
carbs57g
sugars6g
fibre2g
protein40g
low insalt1.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.12 ratings
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