Wild Rabbit with Ragu & Pasta

Food Main Courses
Game to Eat
4 Servings
Wild rabbit 1 , all meat cut from bones
Olive oil 3 tbsp
Smoked pancetta 75g cubed
Carrot 1 finely grated
Celery 1 large stick, finely grated
Onion 1 medium, finely grated
Garlic cloves 3 finely grated
Dried chilli ¼ tsp
Dried rosemary 1 tsp
Nutmeg ¼ tsp
Cinnamon ¼ tsp
Bay leaf 1
Tomato purée 4 tbsp
Chopped tomatoes 1/3 tin
White wine vinegar 1 tsp
White wine 200ml
Water 100ml
Parmesan rind 1 thumb size
Penne pasta 175g
Salt ½ tsp
Parmesan cheese to garnish
  1. Heat olive oil before adding pancetta. Cook for 5 minutes before adding grated vegetables and stir together
  2. Add spices and bay leaf, then cook for a further 5 minutes before adding the rabbit and tomato purée. Stir together, then add all remaining ingredients
  3. Cover and simmer for an hour. Note: the parmesan rind will give the ragu extra depth of flavour - remove before serving
  4. Cook penne to your preference, drain and mix with ragu
  5. To Serve

    Divide over 4 plates and sprinkle with fresh Parmesan