Rabbit Pappardelle

bbc.co.uk

Paressanne

4 farmed rabbit legs

50ml/2fl oz olive oil

40g/1½oz unsalted butter

1 small carrot, peeled and finely chopped

1 small onion, finely chopped

1 celery stick, finely chopped

2 garlic cloves, crushed

2 fresh thyme sprigs

2 fresh rosemary sprigs

1 tsp tomato purée

80ml/2½fl oz white wine

250ml/9fl oz chicken or vegetable stock

1 to 2 tsp Dijon mustard

1 tbsp finely chopped fresh tarragon

500g/1lb 2oz fresh pappardelle

salt and freshly ground black pepper

100g/3½oz freshly grated Parmesan, to garnish

small handful fresh flatleaf parsley, chopped, to garnish

Directions at bbc.co.uk

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