Serves 4 as a main
"The delicate, savory earthiness and sweet, lean meat of a rabbit ragu beautifully balance the medium-bodied, red-berry fruit profile and velvety tannins of the 2024 Henschke Johann’s Garden Grenache Mataro . Furthermore, the wine's lifted garden herbs and subtle peppery spice perfectly complement the rustic, woodsy herbs often used to simmer this classic pasta dish." - Simone Garro - Head Sommelier, Lucia
Ragu
Season rabbit with salt and pepper, toss in flour to coat and shake off excess.
Heat oil in a large deep-frying pan over high heat. Cook rabbit, turning, for 5min
or until golden.
Transfer to a plate using a slotted spoon.
Reduce heat to medium, add carrot, celery, onion, garlic and butter, and cook, stirring, for 5min or until onion is light golden.
Add prosciutto, juniper berries, peppercorns and thyme, and cook for a further minute or until fragrant.
Return rabbit to pan and add sugar, vinegar and 500ml water.
Bring to the boil, then reduce heat to low and cook, covered, for 45min or until rabbit is tender.
Remove the rabbit meat from the bones and discard bones.
Shred or chop the rabbit meat then fold back into the sauce.
Add raisins, cherries and nuts then cook, stirring occasionally, for 5min or until the sauce is slightly reduced. Keep warm.
Prepare and cook the paccheri pasta as per the pack’s directions.
Once cooked, fold through the rabbit mix.
To serve
Pate and top with either olive tapenade or freshly shaved parmesan.
Optional - Season and top with extra thyme sprigs
