It’s a rabbit week this week! I collected my hug from Mark Dureau, as well as a lovely plump rabbit, at the farmers market yesterday. My partner has wanted me to make a rabbit pasta sauce for ages. I felt inclined to do so this evening. I wanted to have olives with the rabbit. I adore those bright green Sicilian olives you can buy nowadays (they’re lovely and creamy) and decided to go with the theme. It was well worth it.
|1/4||teaspoon||dried olive leaves (optional)|
|2||cups||fresh tomatoes, diced|
|1/2||cup||Sicilian olives, pitted and chopped|
Heat the oil in a frying pan on a high heat. Brown the rabbit legs all over and set aside. Turn the heat down and cook the onions and garlic. Return the rabbit to the pan with the remaining ingredients. If there isn’t enough liquid to cover the meat, top up the pan with water. Cover the frying pan and simmer gently for about two hours. When the meat is tender, remove it from the pan and set aside. Return the sauce to the heat and reduce to a thick ragu.
Meanwhile, cook the pasta according to the packet directions and drain. Mix the pasta through the ragu and drizzle with extra virgin olive oil. Serve pasta immediately, serving the rabbit legs separately.