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Braised rabbit pappardelle
Monday, 19 June 2017 - 12:38 | Views - 1,057
Ingredients
2 tbsp olive oil
1 wild rabbit
4 rashers smoked streaky bacon
1 small red onion, finely chopped
1 carrot
3 garlic cloves, crushed
2 rosemary
1 tbsp tomato purée
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
Prep: 30 MINS
Cook: 1 HR, 25 MINS
Method
1)Heat the oil in a large pan.
2 tbsp olive oil
1 wild rabbit
4 rashers smoked streaky bacon
1 small red onion, finely chopped
1 carrot
3 garlic cloves, crushed
2 rosemary
1 tbsp tomato purée
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
Prep: 30 MINS
Cook: 1 HR, 25 MINS
Method
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.
2)Add the bacon, onion and carrot to the pan and cook for 10 mins until soft.
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.
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.
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.
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