- 2 (3 kg) rabbits, jointed into 6 pieces
- 158.51 ml flour, seasoned with
- salt and pepper
- 10 garlic cloves, peeled
- 14.79 ml rosemary, chopped
- 295.73 ml dry white wine
- 591.47 ml chicken stock
- 226.79 g canned chick-peas, rinsed, drained
- 226.79 g pappardelle pasta
- 56.69 g unsalted butter, chopped
- parmesan cheese
Directions See How It's Made
- Preheat oven to 180 C (Celsius) Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup oil in a large deep ovenproof frypan or casserole with a tight fitting lid over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove then add another 1/4 cup oil and brown remaining rabbit.
- Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
- Remove the rabbit from the sauce, When cool enough to handle, shred the meat and set aside, discarding bones. Return ragu pan to the stove over medium high heat and reduce for 12-15 minutes until thickened. Add rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
- While sauce is reducing, cook pasta in a large pan of boiling water salted water according to instructions. Drain. Stir butter into ragu, then add drained pasta and toss well. Top with parmesan.