This wild rabbit ragu recipe is an intriguing take on this traditional dish
You will need
- Wild rabbit 1, all meat cut from bones
- Olive oil 3 tbsp
- Smoked pancetta 75g, cubed
- Carrot 1 medium, scrubbed and finely grated
- Celery 1 large stick, washed then finely grated
- Onion 1 medium, finely grated
- Garlic cloves 3, finely grated
- Dried chilli ¼ tsp
- Dried rosemary 1 tsp
- Nutmeg ¼ tsp
- Cinnamon ¼ tsp
- Bay leaf 1
- Tomato puree 4 tbsp
- Chopped tomatoes ? tin
- White wine vinegar 1 tsp
- White wine 200ml
- Water 100 ml
- Parmesan rind 1 thumb size piece
- Penne pasta 175g
- Salt ½ tsp
- Parmesan cheese
In a medium sized sauté pan, heat the olive oil before adding the pancetta, it should sizzle gently when entering the pan. Cook it for 5 minutes before adding the grated vegetables, stir all together well.
Add the spices and the bay leaf, then cook for a further 5 minutes before adding the rabbit with the tomato puree. Stir altogether for a few minutes before adding the remaining ingredients.
Put a lid on the pan and simmer very gently for an hour. Note: adding parmesan rind will give the ragu extra depth of flavour, but remove the rind before serving. Drop the penne pasta into boiling salted water and cook to your preference.
Drain and mix the penne through the ragu, divide over 4 plates, adding a good grate of fresh parmesan should you require it.
Chef’s tip: Rabbit is widely available throughout the year and has no close season. The meat is very low in fat and can be used in a wide variety of recipes.
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