Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
By Angela HartnettFrom Saturday Kitchen
Ingredients
- 4 farmed rabbit legs
- 50ml/2fl oz olive oil
- 40g/1½oz unsalted butter
- 1 small carrot, peeled and finely chopped
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 tsp tomato purée
- 80ml/2½fl oz glass white wine
- 250ml/9fl oz chicken or vegetable stock
- 1–2 tsp Dijon mustard
- 1 tbsp chopped fresh tarragon
- 500g/1lb 2oz fresh pappardelle
- salt and freshly ground black pepper
- 100g/3½oz freshly grated Parmesan, to garnish
- small handful fresh flatleaf parsley, chopped, to garnish
Method
Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured.
Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce.
Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.
Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones.
Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit pieces to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon.
To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce.
Serve in warmed bowls, scattered with the Parmesan and parsley.