Rabbit Ragout


Jun 03, 2024

1 min read

Roasted Butternut Squash Filling
no. Rabbit, jointed
1 no. Red onion sliced
2 no. Garlic Crushed
2 no. Carrot
2 stlak Celery
75 ml Rose Port
175 ml White wine 
750 ml Brown chicken stock
2 no. Bay Leaves
2 sprig Thyme
2 sprig Tarragon
10 no. Black peppercorn



Pasta Dough
550 g Flour
6 no. Whole eggs
4 no. Egg Yolks



Rabbit Ragout with Mustard cream sauce for pasta
120 gm Tagliatelle 
40 gm Red onion sliced
1 no. White anchovy (chopped)
20 gm Smoked Streaky bacon
5 gm Garlic chopped 
80 gm Rabbit meat
30 gm Chanterelle Mushrooms
30 gm Carrot (sliced in to ribbons)
30 gm Rose Port
60 gm Rabbit stock
100 gm Anchor Extra Yield 
5 gm Pommery Mustard
1/2 no. Orange zest
5 gm Flat leaf parsley finely chopped
    Salt and pepper



Roasted Butternut Squash Filling
  1. In a large pot add a drizzle of oil and brown the rabbit, then take it out
  2. Reduce the heat to medium and add onion and cook for 5 mins
  3. Add carrot, celery and leek and cook for further 5 mins
  4. Add garlic and cook for 2 mins
  5. Return rabbit to pot
  6. Add rose port and reduce by 2/3 
  7. Add white wine and reduce by 2/3
  8. Add brown chicken stock, herbs and peppercorns and bring to boil, Once bolled reduce to a simmer and cover
  9. Cook for 75-90 mins until rabbit is tender and falling off the bone
  10. Take rabbit out of pot and take meat off the bone
  11. Pass stock through chinois and chill for use later 


Pasta Dough
  1. Make a well in the flour
  2. Add eggs and slowly incorporate flour until a smooth elastic dough is formed
  3. Allow to rest for 1 hour
  4. Roll pasta through the roller and roll until number 5
  5. Pass through sheet cutter and set aside


Rabbit Ragout with Mustard cream sauce for pasta
  1. Sautee the onion in a pan with a dash of oil
  2. Add smoked bacon lardons
  3. Add anchovy and garlic
  4. Add rabbit meat and chanterelle mushrooms
  5. Deglaze with rose port and reduce
  6. Add Rabbit stock, pommery mustard and carrot, and reduce stock by 2/3
  7. Add orange zest
  8. Add Anchor Extra Yield and bring to the boil
  9. Add Tagliatelle, and flat parsley
  10. Season with salt and pepper and serve
Related Products

Find the ingredients to make this delicious Rabbit Ragout recipe today!