Rabbit is a lovely lean meat that tastes good and by golly it does you good. A whole rabbit will give you more than enough for four servings so you can freeze some for another time. The sauce for this rabbit and fettucine dish is a light tomato ragù and can be used with other pasta. So jump to it.
Serves 4
Ready in 1½ hours
Per serving:
686kcals
26.6g fat (10.1g saturated)
48.8g protein
63.2g carbs
5.9g sugar
0.8g salt
1. Heat the oil in a large casserole and brown the rabbit pieces all over. Remove them and set aside. Fry the garlic and onion gently in the same pan, until translucent and tender but not browned. The best way to do this is to stir in a pinch of salt, pop on a lid and sweat for 10-15 minutes.
2. Drain the tomatoes in a colander, then squish them so you have a pulp and no juice. Return the rabbit to the pot. Add the tomatoes, wine, sugar and just enough water (about 100ml) to almost cover the meat. Cook for 30-40 minutes until the meat can be pushed off the bone with the back of a spoon. Remove the rabbit from the juices and set both aside to cool.
3. Once the rabbit has cooled, pick the meat free of any bones, and return to the sauce. Discard the bones.
4. Cook the pasta in plenty of boiling, salted water until al dente. Drain, then add as much of the sauce as you fancy. Add the butter and tarragon or chervil, plus some grated Parmesan, if you like. Season to taste and serve.
© delicious. magazine
A star match for rabbit is a mellow, soft Rioja Gran Reserva, or try a top-notch Aussie Shiraz.
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.