Wild Rabbit Ragu with Penne
PUBLISHED: 15:06 19 March 2015 | UPDATED: 16:22 19 March 2015
A similar consistency to chicken but with a rich earthy flavour, rabbit can be seasoned to taste. This is a classic ragu sauce recipe served with mouth watering pancetta. Vegetables compliment the tender rabbit meat and the dish is tastiest with a sprinkling of parmesan cheese on top.
Preparation: 25 mins
Cooking: 1 hour 10 mins
1 wild rabbit, all meat cut from bones
3 tbsp olive oil
75g cubed smoked pancetta
1 medium carrot, scrubbed and finely grated
1 large stick of celery, washed then finely grated
1 medium onion, finely grated
3 cloves garlic, finely grated
¼ tsp dried chilli
1 tsp dried rosemary
¼ tsp nutmeg
¼ tsp cinnamon
1 bay leaf
4 tbsp tomato purée
1/3 tin chopped tomatoes
1 tsp white wine vinegar
200ml white wine
100 ml water
1 thumb size piece of Parmesan rind
175g penne pasta
½ tsp salt
In a medium sized sauté pan heat the olive oil before adding the pancetta, it should sizzle gently when entering the pan. Cook it for 5 minutes before adding the grated vegetables, stir all together well.
Add the spices and the bay leaf, then cook for a further 5 minutes before adding the rabbit with the tomato purée. Stir altogether for a few minutes before adding the remaining ingredients.
Put a lid on the pan and simmer very gently for an hour. Note: Adding Parmesan rind will give the Ragu extra depth of flavour, but remove the rind before serving. Drop the penne pasta into boiling salted water and cook to your preference.
Drain and mix the penne through the Ragu, divide over 4 plates, adding a good grate of fresh Parmesan should you require it.
Recipe supplied Game-to-Eat -the campaign dedicated to increasing the eating and enjoyment of British wild game. The campaign was founded in the year 2000 and since then game has grown tremendously in popularity as more and more people become fans of this delicious wild meat. The campaign reaches out to butchers, chefs, journalists’ in print, radio and tv media and of course to members of the public.