Sean Armstrong's rabbit pappardelle recipe - 4 September
Braised rabbit pappardelle with smoked bacon and watercress and walnut pesto
Braised Rabbit Pappardelle with Smoked Bacon and
Watercress and Walnut Pesto
3 rabbit legs
Cracked white pepper
3 sprigs thyme
2 fresh bay leaves
1 sprig oregano
1 large onion, diced
1 large carrot, diced
1/2 bulb garlic, smashed
3 litres roasted chicken stock (see basics)
1 batch fresh pappardelle (see basics, pasta dough)
Ice cold water
100g smoked bacon, diced
Juice of 1/2 lemon
Watercress and walnut pesto (see basics)
- Preheat the oven to 150degC.
- Heat a large frying pan to medium and drizzle with soya oil.
- Season the rabbit legs with salt and pepper and cook on both sides until golden brown.
- Remove from the pan and place in a deep roasting tray.
- Tie the stemmed herbs together and add to the frying pan with the onion, carrot and garlic.
- Cook for 10 minutes or until golden brown.
- Add the vegetables and herbs to the roasting tray and cover with chicken stock.
- Cover the tray with tinfoil and bake for about 1 hour and 15 minutes until the meat falls off the bone.
- Once cooked, allow the rabbit to cool in the cooking liquid.
- Remove the meat from the bones and strain the liquid, removing the vegetables.
- Set the liquid and meat aside until required, discarding the vegetables and bones.
- To cook the pasta, heat a large saucepan of salted water to a rolling boil and blanch the pappardelle for 10-15 seconds.
- Remove from the heat and refresh the pasta in ice-cold water.
- Drain and toss with a little olive oil and set aside until required.
- Heat a heavy-based frying pan to medium and drizzle with a little soya oil.
- Add the rabbit meat and diced bacon and sauté until the bacon is cooked.
- Add 100ml of rabbit stock and 1 teaspoon of butter per portion, and the pappardelle.
- Toss together and cook for a further 2 minutes, or until the stock has reduced by half, leaving a thick shiny sauce coating the pasta.
- Season with salt, pepper and lemon juice. Serve in pasta bowls, drizzled with pesto and topped with shaved Parmesan. Serves 6