Rabbit stew

From a hunt on the Danish island of Endelave, to my plate in Copenhagen. Rabbit is fantastic and definitely one of my favourite types of game meat. This is a classic with a wild twist. Enjoy.

4-6 persons

Ingredients

• 1 rabbit, cut into cubes

• 100 g pancetta, chopped

• 2 sticks celery, finely diced

• 1 carrot, finely diced

• 1 onion, finely diced

• 1 clove garlic, chopped

• 100 ml white wine

• 200 ml vegetable stock

• Fresh thyme

• Olive oil

• Salt and pepper

• 500 g tagliatelle or any other pasta you prefer

Procedure

First fill a large pot with water, cover and bring to a boil over high heat. Add a good pinch of sea salt. When the water boils, stir in the pasta.

Then cut the carrot, onion, celery and garlic into fine cubes. Heat a little olive oil over medium heat and fry the pancetta until crispy. Add the onion, carrot, celery, garlic and thyme. Cook for 4-5 minutes, or until the vegetables are soft.

Now add the diced rabbit meat to the pan and fry for 2 minutes. Add the white wine and vegetable stock. Bring everything to the boil. Lower the heat and simmer for about 30 minutes. with the lid on. Stir occasionally.

Taste and adjust the seasoning if necessary. Serve with tagliatelle and freshly grated Parmesan.

Once you have tried this recipe, I would definitely recommend you to try my recipe for Beer Braised Venison Shank.