Pappardelle with Rabbit and Mushroom Ragout
- 3 tablesoons butter
- 3 tablespoons olive oil
- 2 onions, finely diced
- 3 thick slices pancetta, diced
- ¼ cup flour
- 500 g rabbit meat pieces (large chunks)
- 3 cloves garlic, finely diced or crushed
- 300 g small mushrooms, halved or quartered, depending on size
- 1 tablespoon juniper berries, crushed
- 250mls white wine
- 700mls chicken or veal stock
- 3 tablespoons tomato paste
- 2 tablespoons fresh thyme, chopped
- 500-600g pappardelle pasta (long thick fettucine pasta)
- 100g freshly grated parmesan
Gently heat the butter and oil in a heatproof casserole dish, add the onions and pancetta, cook on medium heat without colour, stirring constantly.
Coat the rabbit pieces in the flour, shake off any excess, add to the pancetta and onions, stir very well, and make sure all the rabbit is browned.
Add all of the other ingredients, and stir really well, making sure to scrape the bottom.
Place the lid on and put in the oven, at 180°C for about 30 minutes.
Meanwhile cook the pasta: Bring a large pot of salted water to the boil, cooking time for the pasta will vary depending on whether it’s fresh or dried, fresh pasta will only take about 6 minutes to cook, dried will take about 10-15 minutes.
Once the pasta is cooked, toss with butter, just before serving
Remove the rabbit ragout from the oven after 30 minutes, and take the rabbit pieces out, reduce the liquid by half, this will take about 20 minutes on low heat, you will have to keep stirring intermittently.
Season with salt and pepper to taste, add a dash of cream, if you wish, to finish off.
Roughly chop the rabbit pieces and place back into the sauce.
Serve the ragout on top of the pappardelle with grated parmesan.
John Hawkesby’s wine recommendation
Mission Estate 2009
Wild South 2010