Rabbit and Bacon Pappardelle with savoy cabbage
Rabbit and Bacon Pappardelle with savoy cabbageFrom Matt Derges, at The Gamekeeper, Old Buckenham.1 Place both rabbits, red wine, seasoning, bay leaves and water into a baking dish making sure the rabbits are covered . If not, add more water. Cover with a lid or foil and roast in an oven for 4-5 hours at 170C.2 When the rabbits are cooked, remove from the oven to cool. Finely chop the onion, garlic, celery and carrot. Mix together and in a large pan, fry them with the olive oil on a low heat for about 10 minutes. Dice the bacon and add to the vegetables.3 Using a sieve, strain the liquor from the rabbit dish and pour into the pan with the diced vegetables. Turn up the heat and simmer for at least 20 minutes so the liquid reduces down to a thicker jus.4 While the liquor is reducing, pick off the rabbit meat, discarding the bones, add the meat to your sauce and vegetables in the pan.5 When your sauce has reached a thicker consistency, pour in the cream, zest from the orange, mustard, oregano and thyme leaves. Bring to the boil and turn down on to a low heat so the sauce can simmer and reduce for at least 5-10 minutes.6 While the sauce is simmering, place a pan of boiling water and a large frying pan on the cooker, shred the cabbage and fry in the oil and butter until soft. Boil the pasta for 6 minutes, strain well and add to the rabbit and cream.7 Once the sauce has thickened, (it will stick to the back of spoon) remove from the heat, stir
Serves 4-62 whole rabbits (skinned)500ml red wine3tsp Maldon salt2tsp ground black pepper4 bay leaves1ltr water (approx)1 medium onion6 cloves of garlic4 celery sticks1 large carrot (peeled)3tbsp olive oil6 rashers of streaky smoked bacon600ml double cream1 large orange1tsp English mustard� bunch oregano� bunch fresh thyme1 Savoy cabbage30g butter330g dried pappardelle pasta250g Parmisan reggianon the grated parmesan and serve.