Braised rabbit pappardelle
Serves 5
More effort
Prep:
Cook:
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Skip to ingredients
Units:
- 2 tbsp olive oil
- 1 wild rabbitjointed (ask your butcher to do this for you)
- 4 rashers smoked streaky baconchopped
- 1 small red onionfinely chopped
- 1 carrotfinely chopped
- 3 garlic clovescrushed
- 2 rosemarysprigs, leaves picked and chopped
- 1 tbsp tomato purée
- 150ml white or rosé wine
- 500ml chicken stock
- 500g pappardellepasta
- zest ½ orange
- 1 tbsp Dijon mustard
- 100ml double cream
- small bunch flat-leaf parsleychopped, plus a few leaves picked to serve
- grated parmesanto serve
Nutrition: per serving
- kcal633
- fat25g
- saturates11g
- carbs57g
- sugars6g
- fibre2g
- protein40g
- salt1.4glow
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.
