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Wild Rabbit with Ragu & Pasta

Game to Eat
Serves: 4
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Ingredients

  • Wild rabbit 1 , all meat cut from bones
  • Olive oil 3 tbsp
  • Smoked pancetta 75g cubed
  • Carrot 1 finely grated
  • Celery 1 large stick, 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 purée 4 tbsp
  • Chopped tomatoes 1/3 tin
  • White wine vinegar 1 tsp
  • White wine 200ml
  • Water 100ml
  • Parmesan rind 1 thumb size
  • Penne pasta 175g
  • Salt ½ tsp
  • Parmesan cheese to garnish

Method

  1. Heat olive oil before adding pancetta. Cook for 5 minutes before adding grated vegetables and stir together
  2. Add spices and bay leaf, then cook for a further 5 minutes before adding the rabbit and tomato purée. Stir together, then add all remaining ingredients
  3. Cover and simmer for an hour. Note: the parmesan rind will give the ragu extra depth of flavour - remove before serving
  4. Cook penne to your preference, drain and mix with ragu
  5. To Serve

    Divide over 4 plates and sprinkle with fresh Parmesan
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