Rabbit Ramsay Style

[JJaxeman]

Tried this after last weeks F Word show I have done it before by a different Chef but this is as good and so simple here goes :

 

Gordon cooked this rich rabbit ragu after a day out ferreting. For a more relaxed approach pop to the butchers (NO DONT SHOOT IT LOL LOL)

 

Serves 4

 

Ingredients

1 rabbit skinned, gutted and jointed

1 bouquet garni

2 cloves garlic, lightly crushed

1 pt chicken stock

1 pt water

100g cubed pancetta

1 stalk of rosemary, leaves removed

2 banana shallots, finely sliced

Handful of button mushrooms

1 carrot, peeled and sliced

1 courgette, sliced

2 tbsp sherry vinegar

250ml white wine

1 large tbsp tomato puree

1 can chopped tomatoes

1 handful cherry tomatoes, halved

Tagliatelle – enough for 4 people

Sea salt and freshly ground pepper

Olive oil

Method: How to make rabbit ragu with tagliatelle

1.For the rabbit: bring the water and stock to a simmer in a large pan, add the garlic cloves and bouquet garni. Season the jointed rabbit and rub olive oil all over it, place in the pan and leave on a very low simmer for approx 1-2 hours or until tender. Remove rabbit from the cooking liquor and leave to cool slightly, when it has cooled, remove the meat from the bones, shredding the larger pieces where necessary.

 

2.For the sauce: in a heavy based pan brown the pancetta add the rosemary leaves, add the shallots, carrots and mushrooms and sauté for 3-4 minutes until everything has a good colour, add the courgettes and cook over a medium heat until the veg has started to caramelise, this should take approx 5 mins, deglaze the pan with the sherry vinegar, when this has evaporated to a syrup add the wine and reduce till there is about a quarter of the volume left.

 

3.Make a well in the center of the pan and tip in the tomato puree, make sure to give this a good fry as this will help the puree to taste cooked, after about a minute stir into the vegetables, add the cherry tomatoes and tinned tomatoes and spoon a couple of lades of the liquid the rabbit was cooked in to the pot. Leave on a low simmer for 30 mins. Add the rabbit to the sauce along with a tbsp of grain mustard, gentry fold together and taste. Season accordingly and serve with the tagliatelle.

 

 

Its a must, taste lovely and best of all for newcomers to game (Got to start some where) its a treat since it dosen't taste gamey at all

[jinxy72]

the tv company contacted mark gilchrist ( chef from kent ) to arrange for gordan to go rabbiting for this ....... anyone wants any good demo vids search mark gilchrist on utube . i found him whilst trying to find duck prep demos

[jinxy72]

heres a link mark gilchrist

[McKenzo]

If you haven't tried this yet give it a crack, it is fantastic!

[JJaxeman]

Glad you like it McKenzo I made it again tonight for four teenagers and me and the wife and they asked for seconds it's a goodun for first timers into game thats for sure

[new to the flock]

Remember this is a different country so terms can be different. I have a couple of questions.

 

First, can you please explain what a bouquet garni is made up of. and Second what pancetta is.

 

Thanks

NTTF

[richie76]

Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked. Unlike English and American bacon, which are taken from the sides and belly of the pig, may be smoked, and are usually cut into slices, pancetta comes only from the belly, is salt-cured but not smoked, and is generally sold rolled up into sausage shapes...

 

Bouquet garni. Is a collection of herbs (traditionally fresh parsley, fresh or dried thyme, and bay leaf) that are bundled together and cast adrift in your pot to flavor a soup, stew, or broth. They are tied together so they can be removed easily at the end of the cooking.

 

Apparently!!!..... I just googled it

Edited November 22, 2008 by richie76

[new to the flock]

Thank You Richie 76.

 

I am familiar with a Ukranian version of that bacon and is probably why I did not recognize the Italian name. I was pretty sure on the Bouquet garni but wanted that one confirmed before I started. Again Thank You for your help.

 

NTTF