Slow Cooked Rabbit Ragu with Tagliatelle

Ingredients (serves 6):

• 1 large rabbit – jointed u 150g pancetta cubes
• 150ml chicken stock u 1 tin of cherry tomatoes u 1 onion – finely chopped
• 1 carrot – finely chopped u 2 celery sticks – finely chopped
• 3 garlic cloves – finely chopped u 2 glasses of white wine
• 1 table spoon of dried oregano u olive oil & salt and pepper
• parmesan & tagliatelle

Preparation:

1. Heat the oil in a heavy saucepan and brown the rabbit pieces on all sides – remove to a plate
2. cook the pancetta for about 5/10 minutes or until it becomes crispy & add the onion, carrot, celery and garlic and continue to cook for a further 5 minutes or until the vegetables become soft
3. add the white wine and scrape up any browned bits on the bottom of the pan then add the rabbit back into the pan with the tomatoes and your chicken stock
4. cook over a low heat for about 2 hours until the meat begins to fall off the bones
5. remove the rabbit from the pan and allow to cool
6. with your fingers remove the meat from the bones and tear it apart then return the rabbit to the pan and add your dried oregano and heat it through allowing it to simmer for 10 minutes
7. taste and adjust seasonings if needed
8. cook pasta following packet instructions

To serve: Spoon your rabbit ragu over your tagliatelle and serve with some chopped

parsley and parmesan with a little drizzle of extra virgin olive

Best Produce in Spring

Wild Garlic, Asparagus, Purple Sprouting Broccoli, Jersey Royal New Potatoes, Peas, Radishes, Rocket, Samphire, Spinach, Spring Onions, Watercress, Wild Nettles, Rhubarb.

Basil, Chervil, Chives, Coriander, Dill, Mint, Nasturtium, Parsley (curly), Sage, Sorrel, Tarragon.

Rabbit, Lamb, Wood Pigeon.

Some of our other favorite dishes

Wild Garlic Ravioli with Lemon Butter Sauce with Thyme & Chilli:

Pan Fried Lamb Sweetbreads, Pea Puree & Asparagus Spears: