Here in the United Kingdom, Rabbit is not as popular a meat as it is in other countries in Europe. Although traditionally it was the basis of good hearty country stews and casseroles. Rabbit has a very delicate flavour and is very low in fat compared to red meat but still contains high levels of iron. It’s low fat content means that it is ideally cooked by either stewing or braising in wine or a good stock.
- 4 portions of rabbit – either wild or farmed
- 30 grams of dried Porcini mushrooms
- 250 grams of brown chestnut mushrooms
- 2 tablespoons of Dijon mustard
- 200 millilitres of chicken stock
- 100 millilitres of a medium white wine
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 1 tablespoon of freshly chopped curly leaved parsley
- 2 tablespoons of creme fraiche
- 400 grams of your favourite pasta – mine is tagliatelle
- 40 grams of butter
Remove the skin from the rabbit portions and smear the Dijon mustard over the meat. Use a deep frying pan with a lid. Heat the oil in the pan and add the meat. Brown the meat on all sides and then remove from the pan.
Pre-soak the Porcini mushrooms in water for around 30 minutes and then drain. Slice the chestnut mushrooms and add them to the pan. Peel and crush the garlic and put into the pan with the mushrooms. Gently fry the chestnut mushrooms until golden but avoid burning the garlic or it will take on a bitter taste. Add the Porcini mushrooms along with the chicken stock and the white wine. Bring this to the boil and then add the rabbit portions back into the pan. Turn the heat down to a simmer and cook for 30 minutes or until the rabbit is thoroughly cooked. Add the creme fraiche at the end of the cooking time and whisk into the sauce.
Cook your pasta in plenty of boiling salted water for the recommended time or until softened but still slightly al dente. Drain the pasta but retain 2 tablespoons of the liquid. Put the pasta back into the saucepan it was cooked in and add those 2 tablespoons of the cooking liquid. Add the butter and toss the pasta around in the saucepan as the butter melts, so coating the pasta.
Serve the rabbit portions, one per person, on a bed of the pasta and spoon over the mushroom and mustard sauce. Sprinkle over with the freshly chopped curly leaved parsley.