Wild Rabbit Tagliatelle - Serves 2

Ingredients

5 oz pasta flour
1 tsp oil
1 whole egg
2 yolks
2 rabbit haunches minced
1 onion
4 cloves garlic
1 tine chopped tomatoes
1 tsp. chopped parsley
10 marjoram leaves
Rapeseed oil
6 cherry tomatoes
Salt and pepper

Method

To make pasta place flour in bowl add oil and whole egg and yolk, mix to form a smooth dough, knead well. Leave to rest wrapped in cling film.

Heat a pan with a large base, add oil and fry rabbit mince, season, make sure no large lumps of meat remain, remove to a dish add a splash more oil and fry onion and garlic, season, till starting to soften return meat to pan. Take tinned chopped tomatoes and briefly pulse in a liquidiser. I use a hand blender for 5 to 10 seconds, pass through a sieve, add this to the meat bring to a simmer, reduce heat and leave to cook slowly.

Meanwhile take pasta dough and using a pasta machine if you have one, if not you can roll it out with a rolling pin a cut into large ribbons (papperdelle). Roll out thinly and put through a taglietelle cutter. Bring a large pan of salted water to the boil and put fresh pasta in, it should only take a couple of minutes, drain and season.

To serve
Take chopped parsley, marjoram and halved cherry tomatoes and add to the rabbit pan 2 minutes before serving.

Mix the drained pasta with the rabbit sauce and transfer to a plate or bowl.

Grate over a good hard cheese preferably British but Parmesan will do.

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