Rabbit ragu
From a hunt at the Danish Island Endelave, to my plate in Copenhagen. Rabbit is amazing and definitely one of my favourite type of game meat. This is a classic with a wild twist. Bon appétit.
Serve 4-6
Ingredients:
1 rabbit, diced
100 g pancetta, chopped
2 celery sticks, finely diced
1 carrot, finely diced
1 onion, finely diced
1 garlic clove, minced
100 ml white wine
200 ml vegetable stock
Fresh thyme
Olive oil
Salt and pepper
500 g tagliatelle or pasta you prefer
Directions:
Firstly, fill a large saucepan with water, put the lid on and bring to the boil over a high heat. Add a good pinch of sea salt. Once the water is boiling, stir in the pasta.
Next, finely dice the carrot, onion, celery and garlic. Heat some olive oil over medium heat and fry pancetta until crisp. Add onion, carrot, celery, garlic and thyme. Cook for 4-5 min. or until the vegetable are soft.
Now, add the diced rabbit meat to the pan and fry for 2 min. Add white wine and vegetable stock. Bring to a boil. Reduce the heat and let it simmer for about 30 min with lid on. Stir in it once in a while.
Taste and adjust seasoning, if needed. Serve with tagliatelle and freshly grated parmesan.
Maybe you also like: Hare fillet