Braised rabbit pappardelle
- James Martin
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Serves 5
More effort
Prep: 30 mins
Cook: 1 hr and 25 mins
A star rating of 4.2 out of 5.15 ratingsRate
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Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal633
-
fat25g
-
saturates11g
-
carbs57g
-
sugars6g
-
fibre2g
-
protein40g
-
salt1.4g
low
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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.
Recipe from Good Food magazine, October 2012
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A star rating of 4.2 out of 5.15 ratings
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