2 tbsp olive oil
1 wild rabbit , jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon , chopped
1 small red onion , finely chopped
1 carrot , finely chopped
3 garlic cloves , crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
small bunch flat-leaf parsley , chopped, plus a few leaves picked to serve
grated parmesan , to serve

STEP 1
Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

STEP 2
Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.

STEP 3
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

STEP 4
Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

STEP 5
Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

By James Martin