Tagliatelle with Rabbit Ragout

Here is a easy and delicious recipe for Tagliatelle with Rabbit Ragout, inspired by classic Central European wild-game dishes.

Ingredients - serves 4

1 kg (2.2 lb) rabbit meat (shoulder or legs, cut into pieces)

2 tbsp clarified butter or oil

2 onions, finely chopped

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

2 tbsp tomato paste

200 ml (¾ cup) red wine

400 ml (1 ⅔ cups) game stock or beef broth

1 bay leaf

2–3 juniper berries, lightly crushed

1 sprig rosemary

1–2 sprigs thyme

Salt and pepper

400 g (14 oz) tagliatelle or other wide egg noodles

Salt

A little butter

Method

Pat the rabbit pieces dry and season with salt. Heat the butter/oil in a heavy pot.

Brown the meat well on all sides. Remove and set aside.

In the same pot, sauté the onions, carrots, celery, and garlic (add bacon if using).

Add tomato paste and cook for 1 minute until slightly caramelized.

Deglaze with red wine and let it reduce slightly. Return the rabbit to the pot.

Add the stock, bay leaf, juniper, rosemary, and thyme.

Cover and let simmer gently for 2–2.5 hours, until the meat is very tender.

Remove the rabbit pieces and shred or cut into bite-sized pieces.

Return the meat to the pot. Taste and adjust seasoning with salt, pepper, and optionally lingonberry jam or chocolate.

Cook tagliatelle in salted water until al dente. Drain and toss with a little butter.

Place the pasta on plates and spoon the rabbit ragout generously over the top.Garnish with fresh parsley or thyme.