Rabbit ‘bolognaise’ with pappardelle pasta
If you enjoy the flavour of rabbit but need some inspiration for incorporating it into your cooking repertoire, try this dish from Lloyd Cremer, executive chef at Adelaide Hilton’s The Brasserie restaurant. Recipe serves four.
Pappardelle pasta, espresso roasted carrot purée, vanilla scented rabbit “bolognaise” and heirloom carrots.
Ingredients
500gr pappardelle pasta – cooked al dente
15ml Coriole olive oil
Murray River sea salt flakes and pepper
Espresso roasted carrot puree
200gr espresso beans
5 shallots – peeled
3 sprigs of rosemary, thyme, garlic
5 carrots – peeled
25ml Coriole olive oil
Rabbit bolognaise
500gr rabbit mince
2 red onion – diced
5 cloves garlic – minced
4 ribs celery minced
2 apple – minced
1 carrot – minced
50gr bacon – diced
1 vanilla bean – scraped
100ml cream
50ml olive oil
100ml chicken stock
Garnish
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Heirloom carrots – peeled and sliced thinly into rounds
Pea shoots
Method
Espresso roasted carrot puree
Place espresso beans, shallots, rosemary, thyme and garlic onto a roasting tray. Add carrots on top, cover with foil and roast at 250 degrees for an hour. Remove carrots and puree on high speed while drizzling in some olive oil and a few espresso beans. Season to taste and keep warm.
Rabbit bolognaise
Heat olive oil in pan and sweat all the vegetables and bacon till well cooked. Add rabbit mince and cook on medium heat for 3-5 minutes; you don’t want to colour the meat a lot. Add vanilla, cream and stock and gently simmer till meat is tender and the sauce is slightly thickened. Season to taste and keep warm.
Plating
Place a spoonful of carrot puree onto a plate and swirl around; place pappardelle on top and spoon rabbit bolognaise on top of the pasta. Scatter over some heirloom carrot rounds and pea shoots.
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