Rabbit pappardelle

1. 1

   Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4-5 minutes, or until evenly coloured.

2. 2

   Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce.

3. 3

   Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.

4. 4

   Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones.

5. 5

   Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon.

6. 6

   To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4-5 minutes, or until al dente. Drain and toss with the rabbit sauce.

7. 7

   Serve in warmed bowls, scattered with the Parmesan and parsley.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.