Braised Rabbit Pappardelle
From the BBC Good Food website
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
- 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.