Rabbit pappardelle

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6


By Angela Hartnett
From 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
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