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Sweet Braised Rabbit Ragu with Cocks Comb Pasta

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

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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.
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.
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.
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.
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.
Serve with freshly grated parmesan cheese.