Don't be put off by cooking rabbit – it's lean, sustainable and takes on flavours like a dream. This Italian-inspired dish makes the most of that wild garlic you've foraged.
• 1 whole rabbit, jointed (ask your butcher to do this)
• 1 large bunch wild garlic, washed and roughly chopped
• 2 onions, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato purée
• 1 glass red wine
• 400g tin chopped tomatoes
• 500ml chicken stock
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• 400g pasta (pappardelle or tagliatelle work well)
• Grated parmesan to serve (optional)
1. Season the rabbit pieces generously with salt and pepper.
2. Heat oil in a large casserole dish and brown the rabbit pieces on all sides. Remove and set aside.
3. In the same pan, add onions, carrots, and celery, and cook gently for 10 minutes until softened.
4. Add minced garlic and cook for 1 minute, then stir in tomato purée and cook for another 2 minutes.
5. Pour in the wine, bring to a boil, and reduce by half.
6. Add chopped tomatoes, stock, and bay leaf, then return the rabbit to the pan.
7. Cover and simmer gently for 1.5 hours, or until the rabbit is falling off the bone.
8. Remove the rabbit, allow to cool slightly, then strip the meat from the bones and shred.
9. Return the meat to the sauce and add most of the wild garlic, keeping some back for garnish.
10. Simmer for another 15 minutes, season to taste.
11. Cook pasta according to packet instructions, drain and toss with the ragu.
12. Serve topped with remaining wild garlic and grated parmesan if using.
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