How To Cook Rabbit Pappardelle

Name: How To Cook Rabbit Pappardelle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Wild rabbit casserole, leftover meat picked of the bone and mixed with sauce creating a ragu; 300g Fresh Pappardelle; 1 knob unsalted butter; 75g Freshly grated Parmesan; Sea salt & Freshly cracked black pepper to taste; Cold pressed virgin olive oil; Fresh marjoram, leaves only

15 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

Wild rabbit casserole, leftover meat picked of the bone and mixed with sauce creating a ragu
300g Fresh Pappardelle
1 knob unsalted butter
75g Freshly grated Parmesan
Sea salt & Freshly cracked black pepper to taste
Cold pressed virgin olive oil
Fresh marjoram, leaves only

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Method

Note - this method consists of using the leftover meat from casseroles. Ragu works with many others meats (particularly well with ox tail), and for this, I've used the leftovers from my Wild Rabbit Casserole.

Bring a large pan of lightly salted water with a splash of olive oil to the boil.
In a separate pan, warm the meat and sauce together very gently then keep hot.
Add the pasta to the water, reduce to a simmer and cook for a couple of minutes (or follow instructions), until it floats to the surface then use tongs to gently fold the pasta through the meat ragu. Over a gentle heat, combine together adding half the Parmesan and butter to thicken then the fresh oregano leaves.
Divide between two warmed pasta bowls, drizzle with a little olive oil and extra Parmesan.
Serve piping hot with freshly cracked black pepper.