- Serves: 4
- Cook Time: 2 hours 40 minutes
- Prep Time: 15 minutes plus 24 hours curing
- Effort: easy
- 1 rabbit, jointed
- goose fat, or olive oil
- splash vermouth
- 2 tbsp creme fraiche
- 1 tsp mustard
- 1 packet fresh linguine
- 1 head cavolo nero, leaves only
- 50 g butter
- 2 cloves garlic, finely sliced
- 150 g chestnut mushrooms, sliced
1. Season the rabbit pieces generously with sea salt and leave to cure in the fridge, covered, for 24 hours.
2. Remove the rabbit from the fridge and place into a large, heavy-based pan and cover with goose fat or olive oil. Cook over a low heat for 2 hours (make sure the fat doesnt come to the boil) or until the rabbit is very tender.
3. Preheat the oven to 180C/160Cfan/gas 4.
4.Remove the rabbit legs from the pan and place on a roasting tray. Roast until the skin is crisp and golden-brown, then flake the meat off the bone and set aside.
5. Meanwhile, pan-fry the rabbit loin for 3-4 minutes, or until golden-brown all over. Set aside to rest.
6. Return the pan to the heat and deglaze with a splash of vermouth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the crème fraiche and mustard and mix well to make a sauce.
7. Meanwhile, cook the pasta according to packet instructions, until al dente. Drain the pasta, reserving some of the pasta water, and add to the sauce. Add a splash of reserved pasta water if the mixture is too dry.
8. Remove from the heat and stir in the flaked rabbit leg meat.
9. Blanch the cavolo nero leaves for 20-30 seconds in a pan of boiling salted water, or until softened slighty, then drain well.
10. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the garlic, mushrooms and blanched cavolo nero and fry for 1-2 minutes, or until the cavolo nero is wilted and the mushrooms have softened. Stir into the pasta.
11. To serve, divide the pasta among bowls. Slice the rabbit loin and arrange on top of the pasta.
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