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Pappardelle with braised rabbit & porcini mushrooms

Method

  • Soak the porcinis in warm water for 30 mins. Then drain well, reserving the soaking liquid, and chop.
  • Heat a thin layer of oil in a large heavy-bottomed pan and saute the and seasoned rabbit until sealed. Remove.
  • Add a little fresh oil to the pan, if needed, and gently saute, the onion, carrot, pancetta and garlic until tender. Then add the chopped porcinis with some of the reserved porcini liquid (being careful of the sand), the balsamic, stock and seasonings. Mix well and bring to the boil. Return the rabbit, in one layer, turn the heat down and gently simmer for about 20-30 mins until tender, turning now and again.
  • When ready, remove and shred the rabbit meat when cool enough to handle.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • If needed, reduce the sauce in the pan, before returning the shredded rabbit meat and the parsley. Then turn the heat down a bit, mix well and taste for seasoning.
  • To serve, mound the pasta in individual flat soup bowls, spoon plenty of the sauce over the top and sprinkle with parmesan.

Ingredients

  • 10 dried porcini mushrooms
  • olive oil
  • 1 rabbit, portioned into 8
  • plain flour
  • sea salt & freshly ground pepper
  • 1 large onion, chopped
  • 1 medium carrot, finely diced
  • 4-6 slices pancetta (or bacon), finely diced
  • 3 large garlic cloves, crushed
  • 3 heaped tbsp balsamic vinegar
  • 1½ cups chicken stock
  • 400 gm pappardelle
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm