recipes
Rabbit Cacciatore with tagliatelle
2021-01-02
Ingredients
- 2 rabbit legs
- 2 tbsp seasoned flour
- 2 knobs butter
- 100g thick cut bacon
- 1 small onion, finely chopped
- 1 small carrot, peeled and finely chopped
- 100g mushrooms, sliced
- 2 tbsp sliced black olives (Camel)
- 2 tbsp capers (Camel)
- 1 tsp dried tarragon
- 1 tbsp tomato paste
- 1 glass red wine
- 1 x 400g tin tomato polpa
- 3 bay leaves
- 200ml stock (if necessary)
- 2 tbsp chopped parsley
- 200g Fresh frozen tagliatelle (Maypole)
- 1 tbsp toasted pine nuts
- 2 tbsp grated Parmesan cheese
Method
Roll the rabbit legs in seasoned flour and shallow fry in a knob of butter until evenly browned. Add in the bacon and brown for 2 minutes before adding in the onion, carrot, mushrooms, olives, capers and tarragon and cook for 3 minutes. Stir in the tomato paste and splash in the red wine and allow evaporating. Pour over the tomato polpa, add in the bay leaves. Lower the heat to a gentle simmer and cook for 30-40 minutes or until rabbit meat is cooked and tender, adding vegetable stock from time to time if sauce dries out. Just before serving; cook the pasta in boiling salted water.
Toss the pasta in the sauce, finish with a knob of butter and the grated cheese. Serve the pasta sprinkled with pine nuts and parsley, accompanied by the braised rabbit legs.
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