- 2 x 1.5kg rabbits, jointed into 6 pieces
- 2/3 cup (100g) flour, seasoned with salt and pepper
- 2/3 cup (160ml) olive oil
- 10 garlic cloves, peeled
- 1 tbs rosemary leaves, chopped
- 1 1/4 cups (310ml) dry white wine
- 2 1/2 cups (625ml) chicken stock
- 2 x 125g cans chickpeas, rinsed, drained
- 500g dried pappardelle
- 50g unsalted butter, chopped
- Shaved parmesan, to serve
- 1/2 cup (110g) caster sugar
- Pared rind of 2 lemons, sliced into thin strips
Preheat oven to 180°C. Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup (60ml) oil in a large, deep ovenproof frypan or casserole (with a tight-fitting lid) over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove, then add another 1/4 cup (60ml) oil and brown remaining rabbit.
Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
Meanwhile, for candied lemon, stir sugar and 1/2 cup (125ml) water in a small pan over medium heat for 2 minutes to dissolve sugar. Add rind and simmer 5-6 minutes until syrupy and the rind is translucent. Set aside.
Remove the rabbit from the sauce. When cool enough to handle, shred the meat and set aside, discarding bones.
Return ragu pan to the stove over medium-high heat and reduce sauce for 12-15 minutes until thickened. Add the rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
While sauce is reducing, cook pasta in a large pan of boiling salted water according to packet instructions. Drain.
Stir butter into ragu, then add drained pasta and toss well. Serve scattered with candied lemon and drizzled with a little of the syrup, then top with parmesan.
Order rabbit from butchers and ask them to joint each one into 2 shoulders, 2 legs and 2 saddle cuts.