Penne with rabbit ragu

Recipe : Gourmet Traveller

Serves: 4 | Prep Time: 35min | Cooking Time: 1h 10min (plus brining)


60 ml (¼ cup) red wine vinegar
rabbit (about 1.5kg), jointed
small Desiree potato (about 180gm), finely chopped
large garlic cloves
sage leaves
1 tbsp rosemary, coarsely chopped
1 tspdried red chilli flakes
120 ml olive oil 
125 ml dry white wine 
1 tbsp tomato paste
500 ml (2 cups) chicken stock
400 gm dried penne (Pastificio Venturino Penne Zite
¼ cup flat-leaf parsley, coarsely chopped 
Finely grated parmesan, to serve

1. Combine vinegar and 1 litre water in a large non-reactive container, add rabbit and refrigerate for 1 hour.
2. Drain rabbit (discard brine), pat dry with absorbent paper, cut meat from bones (discard bones) and cut into 1cm pieces
3. Meanwhile, process potato, garlic, sage, rosemary and chilli in a food processor until a coarse paste forms, season to taste and set aside.
4. Heat olive oil in a large saucepan over medium-high heat, add rabbit in batches and stir occasionally until golden (3-5 minutes).
5. Return all rabbit to pan, season to taste, add wine, reduce by half (2-3 minutes).
6. Add potato mixture, stirring often until thickened (1-2 minutes).
7. Add tomato paste and stir often until colour darkens (1-2 minutes).
8. Add chicken stock, bring to the simmer, reduce heat to low, cover and stir occasionally until flavours develop (40-45 minutes).
9. Remove lid, cook until liquid is slightly reduced (8-10 minutes), season to taste and keep warm.
10 Cook penne in a large saucepan of boiling salted water until al dente (10-12 minutes).
11. Drain, then toss through ragù with parsley and serve hot, scattered with parmesan.


May 28, 2015 by Il Providore (Main Login)
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