Rabbit Ragout

Ingredients

Roasted Butternut Squash Filling

Pasta Dough

Rabbit Ragout with Mustard cream sauce for pasta

Method

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