Wild rabbit tagliatelle


Wild rabbit tagliatelle
Serves: 2
  • 1 rabbit, diced or confit
  • 2 banana shallots, finely diced
  • 180g diced pancetta/smoked bacon
  • 1 clove garlic, crushed
  • 300g wild mushrooms
  • 20ml white wine
  • 300ml double cream
  • 30g fresh tarragon, chopped
  • 1 egg yolk
  • salt and black pepper
  • micro tarragon shoots (to serve)
  • For the pasta
  • 450g 00 pasta flour
  • 2g salt
  • 4 eggs
  • 6 egg yolks
  • 2tbsp olive oil
  • or
  • 600g dried pasta
  • micro tarragon shoots (to serve)
  1. Put the pasta ingredients in a blender and pulse to a smooth dough.
  2. Cover and refrigerate for 1-2 hours.
  3. Remove from fridge, knead until pliable, pass through a pasta machine, progressing down to no.3.
  4. Cook in salted water for 4-6 mins.
  5. Strain and set aside.
  6. If using dry pasta, cook as per instructions and set aside.
  7. Fry shallots and garlic until lightly coloured.
  8. Add bacon and fry until golden brown.
  9. Add mushroom and sweat down.
  10. Deglaze pan with white wine and reduce the liquor by half.
  11. Add cream, bring to a boil and reduce by three quarters.
  12. Reduce heat and add the rabbit.
  13. Add the pasta, tarragon and egg yolk. Season.
  14. Finish with micro tarragon shoots.


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