Braised rabbit pappardelle

Ingredients

• 2 tbsp olive oil 
• 1  rabbit wild for you (ask your butcher to do this )
• 4  rashers streaky bacon smoked chopped
• 1 small onion red finely chopped
• 1  carrots finely chopped
• 3  garlic cloves crushed
• 2  rosemary sprigs leaves picked chopped
• 1 tbsp tomato purée 
• 150 ml rosé wine 
• 500 ml chicken stock see 
• 500 g pappardelle pasta 
• 0.5  orange zest 
• 1 tbsp dijon mustard 
• 100 ml double cream 
• 1 small bunch flat-leaf parsley leaves picked chopped
• 5 servings parmesan grated

Equipment

• bowl
• frying pan

Directions

1. Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft.
3. Add the garlic, rosemary and tomato pure, stir for 1-2 mins, then pour in the wine and chicken stock.
4. Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
5. Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half.
6. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions.
7. Drain, reserving a little pasta water to thin the sauce if necessary.
8. Stir half the orange zest, mustard, cream and parsley into the rabbit sauce.
9. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins.
10. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.