- 4 Rabbit legs
- 10 button mushrooms, sliced
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, finely chopped
- 1 stick celery, finely chopped
- 1 dessertspoon tomato puree
- ½ tin chopped tomatoes
- 200ml red wine
- 150ml tomato passata
- 250ml brown meat stock
- 1 stick thyme
- 1 stick basil
- 1 sprig oregano
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 fresh tomatoes, chopped
- Season rabbit legs well and sauté in butter until golden on both sides, leave to one side
- Fry mushrooms until golden. Keep to one side
- In a separate pan, soften onion & garlic in butter over a low heat
- Add carrot, thyme and celery, cook for 5 minutes and season with salt & pepper
- Add rabbit legs and mushrooms and cook for 6-8 mins. Season again.
- Add tomato puree, cook over medium heat for 2 mins
- Add wine and reduce until dry
- Add chopped tomatoes, tinned tomatoes, passata, herbs and sugar and cook slowly until half of liquid has evaporated
- Season again and add meat stock. Cook very slowly for 90 mins in oven at 130 Celsius. Take out herb stalks and legs; reduce the sauce to correct consistency and season. Flake the leg meat back into the sauce and serve with fresh taglietelle and chopped basil.
Ragout of rabbit leg
Tony Fleming
10th February 2012
Ragout of rabbit leg
Season rabbit legs well and sauté in butter until golden on both sides, leave to one side
Fry mus...
Ingredients
Method
Season rabbit legs well and sauté in butter until golden on both sides, leave to one side
Fry mushrooms until golden. Keep to one side
In a separate pan, soften onion & garlic in butter over a low heat
Add carrot, thyme and celery, cook for 5 minutes and season with salt & pepper
Add rabbit legs and mushrooms and cook for 6-8 mins. Season again.
Add tomato puree, cook over medium heat for 2 mins
Add wine and reduce until dry
Add chopped tomatoes, tinned tomatoes, passata, herbs and sugar and cook slowly until half of liquid has evaporated
Season again and add meat stock. Cook very slowly for 90 mins in oven at 130 Celsius. Take out herb stalks and legs; reduce the sauce to correct consistency and season. Flake the leg meat back into the sauce and serve with fresh taglietelle and chopped basil.
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