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Rabbit Ragù Spaghetti

rabbit ragu spaghetti

Rabbit is a very delicate meat and quite common in many cuisines. The meat itself is relatively low-fat and healthy. Nutrition wise, I love the meat because it has a very smooth texture and more interesting taste than regular poultry meat.

This preparation presents a full-flavoured texture of vegetables, bacon, olives, and of course rabbit – Rabbit Ragù Spaghetti. My favourite pasta to serve it with is spaghetti, but feel free to use any kind of shapes you like, even rice is a delicious choice. Enjoy with a glass of white wine.

Total Time: 1 hour 30 minutes

Shopping list

The Rabbit:
200g of Rabbit Fillet, cleaned and chopped
1 tablespoon of Soy Sauce
1 tablespoon of tomato purée
½ teaspoon of Provencal herbs
Sea salt and fresh ground black pepper
A splash of olive oil, a knob of butter

The Sauce:
2 handfuls of a good quality bacon, sliced
2 shallots, peeled and finely chopped
2 medium carrots, peeled, washed and diced
1 handful of celeriac, cleaned, washed and diced
2 handfuls of green olives, halved
1 anchovy, finely chopped
1 clove of garlic, crashed and finely chopped
2 tablespoons of tomato purée
1 cup of white dry wine
1 cup of water
1 handful of fresh herbs (rosemary, thyme and parsley)

4 portions of spaghetti
4 handfuls of Parmesan Cheese, grated

Instructions

The Rabbit

First, marinate the meat. Place the rabbit bits into a mixing bowl. Sprinkle with olive oil, add few drops of Soy Sauce, tomato purée and season with herbs, salt and pepper. Simmer gently with a spoon. Put the lid on and place it in a cold place for couple of hours.

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Next, put the meat into a deep non sticking pan and braise the meat on high heat. Take it out and set aside.

The Sauce

Add 1 tablespoon of olive oil and butter into the pan and braise the bacon. Onion, carrots, celeriac in and continue mixing until bacon is brown and onion softens.

Garlic in, let it smell out. Season with salt and pepper.

Stir in the olives, anchovy and tomato purée. Mix for about 2 more minutes.

Pour in the wine and reduce. Pour in the water and lower the heat.

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Season with fresh herbs and put a lid on. Stir from time to time and simmer for at least an hour.

Just before serving, cook the pasta until al dente. Put the pasta into the sauce with 1 large spoon of salted pasta water. Finish with Parmesan.

Makes 4 serves.

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