Not Peter Rabbit Pasta

  • Recipe(s): Pappardelle with wild rabbit, olives and marjoram(page 96)
  • Prep: Easy
  • Taste: Excellent

Peter Rabbit Series – Part 2…

Tonight we completed the second and final rabbit recipe from Jamie Oliver’s, ‘Cook with Jamie…’ While I quite enjoyed the rabbit stew that we made the other night I definitely preferred this recipe much more. We both thought it was an excellent meal that we would make again.

The prep for this recipe was pretty easy, however, the entire cooking process is somewhat time consuming. My partner prepped the marinade last night, so all I had to do when I got home from work was joint the remaining half of the rabbit (we used the other half in the stew) and get it into the pot. After frying that for a few minutes and adding wine and a few other ingredients the prep is done and the cooking process begins. While it was cooking I pitted the olives and stripped the leaves off a few thyme stalks. If I were more ambitious I would have made fresh pasta during this time as well but….I was not.

As I mentioned in the first paragraph we thought this recipe was excellent. The meat was perfectly tender. I ended up cooking the rabbit for one hour rather than the two that the recipe calls for because at the one hour mark the meat was already pulling away from the bone. As with the stew, the rabbit was not the stand out ingredient of the dish. I’m not saying it wasn’t flavourful, it just wasn’t as flavourful as the other ingredients, which were the standouts to me. My favourite part of the dish was the addition of the green olives. They added a perfect amount of saltiness, which counteracted the sharpness of the parmesan cheese. The white wine added a slight acidity which helped to cut the creaminess of the pappardelle. All in all it was a very well balanced dish.

I would definitely make it again. If I couldn’t easily find rabbit I would try it with chicken but rabbit would be preferable because the flavour works well with the sauce. I don’t think this recipe would work well with a heavier meat, such as lamb or beef, as their flavours would overpower the rest of the ingredients.

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