Monday 6 March 2017

Rabbit With Pappardelle

Rabbit with pappardelle

Here are the complete recipe for Rabbit with pappardelle


- extra-virgin olive oil 2 tbsp

- smoked streaky bacon 6 thick rashers, cut into lardons

- celery sticks 2, trimmed and finely diced

- onion 1, finely chopped

- garlic 4 cloves, peeled and thinly sliced

- bay leaves 2

- thyme sprigs 6

- rosemary sprig 1

- wild rabbit 1 , jointed

- chicken or vegetable stock

- pappardelle pasta

- salt and black pepper freshly ground


-Heat 1 tbsp of the olive oil in a medium casserole over a medium heat. When it’s hot, add the lardons and fry for 3-4 minutes, or until the bacon has given up a little fat. Add the celery, onion, garlic, bay leaves, and thyme and rosemary sprigs.

- Cook, stirring regularly, for 10 minutes, until the vegetables are soft and just beginning to colour.

- Meanwhile, heat the remaining oil in a large nonstick frying pan over a medium-high heat. When hot, add the rabbit pieces and season them all over with salt and pepper. Fry the rabbit for 6-8 minutes on each side, or until lovely and golden all over.

- Transfer the rabbit and any pan juices to the casserole of softening vegetables. Pour over the stock and bring up to a very gentle simmer. Place a lid on the casserole, leaving it just ajar, then cook over a low heat for 90 minutes to 2 hours, or until the meat is completely tender and comes easily away from the bone. If the pan looks a little dry during cooking, add a splash more stock or water.

- When the rabbit is ready, remove the casserole from the heat and use a pair of tongs to transfer the rabbit pieces to a large plate.

- When the meat is cool enough to handle, pick it off the bone in shards and shreds and add it back to the pan. Stir everything well, and return the pan to the heat. Bring the sauce back up to a simmer and continue simmering until it has reached a consistency you’re happy with (I usually leave it bubbling away for about 15-20 minutes). When it’s ready, season with salt and pepper.

- Cook the pasta in plenty of salted boiling water (3-6 minutes if fresh, a little longer if dried), drain, then drizzle with a little olive oil. Place equal amounts of pasta on each of 4 plates, then spoon over generous amounts of the sauce and serve.



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