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1 whole rabbit
½ onion - diced
1 carrot - diced
2 sticks celery - diced
4 cloves garlic - roughly chopped
¼ cup Olive oil
1 cup white wine
2L chicken stock
½ bunch thyme
2 sprigs rosemary
2 bay leaves
Fresh cracked pepper
Salt to taste
60g butter
½ cup broadbeans (blanched and peeled)
¼ cup peas
½ cup green beans
½ bunch cavolo nero (Or spinach)
1 x 250g packet of papperdelle (Available from good delis)
1. Chop rabbit into 4pcs, heat oil in frypan, brown rabbit all over (So it is sealed)
2. Remove rabbit from frypan
3. Add diced vegetables & garlic, sauté for 5mins until golden.
4. Add rabbit back to vegetable mixture and add stock, wine, herbs, season with salt and pepper.
5. Bring to boil, then turn down to a gentle simmer. Simmer for 2 hours until rabbit meat is tender.
6. Strain mix, reserving rabbit pieces and vegetables (Discard bay leaves)
7. Return the strained liquid to the heat and reduce to 1/3 its original volume.
8. Pull rabbit off the bone (Discard bones)
9. Add peas, broadbeans, greenbeans & cavolo nero to reduction liquid for about 5mins, until beans are tender.
10. Put vegetables and rabbit back into reduction liquid, and add butter
11. Serve on top of papperdelle pasta
Serve with fresh shaved truffles (Available from Epic Farmers Markets during Truffle season)
Downloads:
- Pintable rabbit ragu.pdf (PDF 111.7 kb)
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