Main content

http://www.lifestylefood.com.au/recipes/17308/sweet-braised-rabbit-ragu-with-cocks-comb-pasta

LifeStyleFOOD.com.au

Sweet Braised Rabbit Ragu with Cocks Comb Pasta

A staple in Italian cooking, Adrian shows us the versatility of cooking with Rabbit.

Ingredients

  • 500 gm cocks comb pasta, cooked

  • stock

  • 1 rabbit, in pieces

  • 2 bay leaves

  • 2 sprigs thyme

  • 1 stick celery, roughly chopped

  • water

  • pinch of salt and pepper

  • Ragout

  • 250 gms thick cut bacon, cubed

  • 2 cloves garlic, smashed

  • 2 carrots, finely chopped

  • 1 onion, finely sliced

  • 3 sticks of celery, finely chopped

  • 2 bay leaves

  • ½ bunch basil

  • 1 tsp fennel seed, whole

  • 2 roma tomatoes, chopped

  • 1 red pepper, deseeded, chopped

  • 1 green chilli, deseeded, halved

  • ½ bunch parsley, roughly chopped

  • 100 gms butter

  • ¼ cup olive oil

  • 1 cup white wine

  • 1 litre tomato passata

Method

  • 1.

    Place all the ingredients for the stock into a large pot and simmer for 1 ½ hours until the rabbit is tender and falling of the bone. Remove from heat and allow to cool. Remove the rabbit and pull the meat of the bones, chop roughly and set aside.

  • 2.

    In a large pot over medium heat, drizzle in a little olive oil. Add garlic, onion, bay leaves and fennel seeds and cook for 2-3 minutes or until onions start to soften. Add bacon and cook for a further 5 minutes.

  • 3.

    Place carrots and celery in a food processor and blitz to a fine puree. Transfer to sauce and add half the basil. Season with salt and pepper and cook for another few minutes.

  • 4.

    Place tomatoes and red pepper into the food processor and blitz until combined. Add the puree into the pot along with the green chilli. Pour in the wine and tomato passata. Stir well and simmer for 25 – 30 minutes. As the sauce thickens, add a little of the rabbit stock every few minutes.

  • 5.

    Add the rabbit meat to the sauce. Stir through the rest of the basil, parsley and butter. Add cooked pasta to the ragout. Season to taste with salt and pepper.

  • 6.

    Serve with freshly grated parmesan cheese.

» Metric Converter

» Top Wine Matches For This Recipe

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings