WHOLEMEAL PASTA STRIPS WITH RABBIT SAUCE

INGREDIENTS

• 3 bacon rashers, chopped

• 1 onion, chopped

• 2 cloves garlic, crushed

• 1kg rabbit

• 8 baby carrots

• 2 sticks of celery, sliced

• 2 cups water 1 large chicken stock cube, crumbled

• 2/3 cup dry white wine

• 1 quantity of wholemeal pasta dough

• 2 teaspoons cornflour 1 tablespoon water,  extra

• 2 tablespoons chopped fresh parsley 

WHOLEMEAL PASTA STRIPS WITH RABBIT SAUCE METHOD:

Cut bacon into 2cm strips, add to the pan, and cook, stirring, until well browned. Add onion and garlic, stirring constantly, until onions are soft. Cut rabbit into 8 portions, add to the pan, and cook, stirring, until rabbit is browned all over. 

Stir in carrots, celery, water, stock cube, and wine, bring to a boil, simmer, covered, for about 11/2 hours or until rabbit is tender.

Roll pasta dough until 2mm thick, cut into 3cm x 30cm strips Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain remove rabbit meat from bones, and return meat to pan. 

Stir in blended cornflour and extra water, and stir until the mixture boils and thickens slightly. Serve sauce over pasta and sprinkle with parsley.

Serves 4.

Note: Sauce can be made 2 days ahead

Storage: Covered, in the refrigerator.

Freeze: Sauce suitable.

Microwave: Pasta suitable.

 

Also Read: CHICKEN SALAD WITH FRESH THYME DRESSING