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Season: All Year Round 

Wild Rabbit Ragu with Pasta


1 wild rabbit, all meat cut from bones *
3 tbsp olive / rapeseed * oil
75g cubed smoked pancetta
1 medium carrot, scrubbed and finely grated *
1 large stick of celery, washed then finely grated *
1 medium onion, finely grated *
3 cloves garlic, finely grated *
¼ tsp dried chilli
1 tsp dried rosemary
¼ tsp nutmeg
¼ tsp cinnamon
1 bay leaf
4 tbsp tomato purée
150g chopped fresh tomatoes *
1 tsp white wine vinegar
200ml white wine *
100 ml water

To finish :
175g penne pasta (or pasta of your choice)
½ tsp salt
Sussex Charmer or Old Winchester Cheese *


In a medium sized sauté pan heat the olive oil before adding the pancetta, it should sizzle gently when entering the pan. Cook it for 5 minutes before adding the grated vegetables, stir all together well.

Add the spices and the bay leaf and cook for a further 5 minutes before adding the rabbit with the tomato purée. Stir altogether for a few minutes before adding the remaining ingredients.  Put a lid on the pan and simmer very gently for an hour.

Drop the penne pasta into boiling salted water and cook to your preference.

Drain and mix the penne through the Ragu, divide over 4 plates, adding a good grate of fresh Parmesan should you require it.


*  Available from your local producer at Hampshire Farmers’ Markets

(Recipe courtesy of game-to-eat)

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