Braised Rabbit on Pappardelle

From issue #8.
Photography by Aaron McLean.
Braised Rabbit on Pappardelle

Serves: 4


10 grams dried porcini mushrooms
100 mls warm water
1 rabbit cut into 6-8 pieces seasoned flour for dusting
1 tablespoon olive oil
20 grams butter
1 onion, finely sliced
150 grams bacon, roughly chopped
2 teaspoons finely chopped rosemary
3 cloves garlic, crushed
100 mls balsamic vinegar
300 mls chicken stock
1⁄4 cup chopped flat-leaf parsley
300 grams dried pappardelle noodles
1⁄2 cup freshly grated parmesan cheese


Soak the porcini mushrooms in the water for 30 minutes. Take out the mushrooms, squeezing out excess water. Filter the soaking water through a muslin lined sieve into a bowl and set aside. Roughly chop the mushrooms.

Rabbit: Dust the rabbit pieces in seasoned flour. Heat the oil and butter in a large sauté pan or casserole over a medium heat, add the rabbit and sauté gently until golden on all sides. Remove the rabbit to a plate. Add the onion, bacon, rosemary and garlic to the pan and sauté until the onion is soft. Add the vinegar and reduce by half.

Add the porcini, the reserved soaking water, the stock and the rabbit. Cover and simmer for 25 minutes or until tender. Do not overcook or the rabbit will be tough. Remove the rabbit and when cool enough to handle, strip the meat off the bone. If the pan juices are very thin put the casserole back over the heat and boil the sauce until reduced by half. Add the rabbit and parsley back to the pan and allow to heat through.

Pasta: Cook the pappardelle in abundant boiling, salted water until al dente. Drain and tip onto the braised rabbit and gently combine. Divide between warm shallow plates and sprinkle with parmesan and a grind of black pepper. Serves 4

Pappardelle: A wide Italian noodle, often with rippled sides. Available from specialty food stores.