Rabbit pappardelle recipe
 A rich rabbit pasta dish for cosy Italian evenings! Perfect for a special dinner party or romantic meal. 4 farmed rabbit legs50ml/2fl oz olive oil40g/1½oz unsalted butter1 small carrot, peeled and finely chopped1 small onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed2 fresh thyme sprigs2 fresh rosemary sprigs1 tsp tomato purée80ml/2½fl oz white wine250ml/9fl oz chicken or vegetable stock1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardellesalt and freshly ground black pepper100g/3½oz freshly grated Parmesan, to garnishsmall handful fresh flatleaf parsley, chopped, to garnish 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 tsp tomato purée 80ml/2½fl oz white wine 250ml/9fl oz chicken or vegetable stock 1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardelle salt and freshly ground black pepper 100g/3½oz freshly grated Parmesan, to garnish small handful fresh flatleaf parsley, chopped, to garnish Method Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured.Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Serve in warmed bowls, scattered with the Parmesan and parsley.