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Pot Roast Rabbit Pasta

>>>Pot Roast Rabbit Pasta
Rabbit is a much underused meat, delicate and lean it makes a perfect and simple sauce in this pot roast rabbit pasta recipe.

This simple pot roast rabbit pasta is the third rabbit dish I have here on Krumpli and if any of them will convert you it is this one. You will not believe the clean but magical flavours that just scream out of this most unassuming of dishes, sure it does not look all wizz bang but by holy crap has it got game, see what I did there, in the flavour department. Unlike my two previous rabbit dishes, a rabbit tagine and a tomato based rabbit ragu this recipe is stripped right back. It relies almost entirely on the rabbit cooked on the bone to form a pseudo stock with the base vegetables which we then reduce to form the dressing for the rabbit pasta.

I’m sure lots of you will wonder what rabbit tastes like, well the answer is rabbit, or a lightly flavoured ‘hare’, it is subtle and not at all like chicken. I think most people say that white meat tastes like chicken because modern chicken practically has no flavour, it has been bread out in favour of size and bulk, it is then easy to associate that ‘void’ with practically anything else. Rabbit on the other hand particularly wild rabbit has that flavour that only exists when animals use their muscles. I’m sure there are some uncomfortable with this idea of me associating meat with real world animals, but it is where it comes from, this rabbit pasta was once a Brussel sprout stealing fur baby… I say that as the bastards have destroyed our sprout crop three years on the bounce now. I make no apologies for being a meat eater, however I do certainly not eat meat every day, yet alone every meal and when I do eat it I try and make myself aware of where it came from and use it sparingly.

Rabbit is a much underused meat, delicate and lean it makes a perfect and simple sauce in this pot roast rabbit pasta recipe.
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Like this recipe? Then you should definitely check out this one!  Garlicky Roasted Tomato Soup... My Way

Pot Roast Rabbit Pasta

Rabbit is a much underused meat, delicate and lean it makes a perfect and simple sauce in this pot roast rabbit pasta recipe.

Course Main Course
Cuisine Italian
Servings 2
Author Brian Jones

Ingredients

  • 1 Onion: Roughly chopped.
  • 1 Stick Celery: Roughly chopped.
  • 1 Carrot: Roughly chopped.
  • 2 Cloves Garlic: Bashed with the side of a knife and peeled.
  • 2 Tbsp Olive Oil.
  • 600g Rabbit: If you can get it jointed then that is great.
  • 500 ml White Wine. Something dry.
  • 2 Sprigs Fresh Thyme: Or 1/2 Tsp dried thyme.
  • 2 Sprigs Fresh Rosemary: Or 1/2 Tsp dried Rosemary.
  • 1/4 Tsp Salt.
  • 1 Lemon: Zest only cut large using a vegetable peeler.
  • 25 g Butter.
  • 1 Handful Parsley: Roughly chopped.
  • 200 Bucatini Pasta: Use anything long, I like bucatini as the holes in the middle work really well with thin sauce.
  • Parmesan Shavings: To serve.

Instructions

  1. Place a roasting tray in the oven half filled with water and heat to 100°C.

  2. Heat a pan over a medium heat and add the olive oil.

  3. Add in the onion, celery, carrot and garlic and allow to cook gently for 20 minutes stirring occasionally.

  4. Turn up the heat to high and add in the rabbit searing it on all sides seasoning with the salt.

  5. Pour in the white wine and reduce the heat to low.

  6. Throw in the lemon zest, thyme and rosemary.

  7. Now wet a piece of baking parchment that you have cut into a circle roughly the size of your pan.

  8. Cover the meat and vegetables with the baking parchment and add a lid then place in the oven in the roasting tray and roast for four hours.

  9. After four hours fish out the rabbit and set aside and strain the solids from the cooking liquid and then reduce the cooking liquid by two thirds.

  10. Cook your pasta as per the instructions on the packet.

  11. Whist the liquid is reducing shred the rabbit meat and discard the bones.

  12. Remove the sauce from the heat and whisk in the butter and then add the shredded rabbit meat and the parsley.

  13. When you pasta is served fold it through the sauce and serve with some Parmesan shavings.

Rabbit is a much underused meat, delicate and lean it makes a perfect and simple sauce in this pot roast rabbit pasta recipe.
Rabbit is a much underused meat, delicate and lean it makes a perfect and simple sauce in this pot roast rabbit pasta recipe.
2017-11-14T05:14:17+00:00

10 Comments

  1. Emily November 14, 2017 at 7:49 am - Reply

    This sounds absolutely delicious, I love bucatini pasta!

  2. Oh yum – this looks fantastic! x

  3. Pretty November 14, 2017 at 10:33 am - Reply

    What a lovely pasta recipe, my boyfriend would love this. I need to make it on our next date night.

    • Brian Jones November 16, 2017 at 1:24 pm - Reply

      It is perfect for it, special enough but not too much work.

  4. chris November 14, 2017 at 10:46 am - Reply

    I’ve been meaning to give Rabbit a go for a while now, I think this could be the recipe to start with! Looks so delicious!! Thanks for sharing 🙂

    • Brian Jones November 16, 2017 at 1:25 pm - Reply

      It is a great intro to rabbit, super simple to cook but avoids all the danger of it drying out.

  5. Liz November 14, 2017 at 12:37 pm - Reply

    I could see this being a new comfort food favorite. Such a good idea for a chilly day!

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