Thursday, November 6, 2014

Rabbit Sauce for Pasta

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On popular request I'm going to post a very successful rabbit recipe. This recipe produces a very rich and slightly sweet sauce which goes especially well with pasta.

Recipe Origin: Rabbit with Aniseed Liqueur

Serves: 3-4 persons


  • 1 rabbit cut in pieces
  • 2 chicken cubes
  • 4 garlic cloves
  • 1 shot of Aniseed/Anise/Ouzo/Pernod liqueur
  • 475ml red wine
  • 1 tablespoon Worchester Sauce
  • 100grams currant/sultanas
  • 500g frozen peas
  • 250g tomato paste 
  • 2 tablespoons curry
  • 1/4 teaspoon mixed spices
  • 5 bay leaves
  • 3 tablespoons olive oil
  • 200g butter
  • salt
  • pepper


  1. Saute 3 bay leaves and the garlic cloves in 2 tablespoons oil and 150g butter. Stir occasionally;
  2. Add the rabbit pieces, turning frequently until browned all over;
  3. Add a glass of red wine and the anise liqueur. Cover and simmer for 10 minutes turning  the rabbit occasionally;
  4. Transfer the rabbit to a warm serving dish and keep it covered;
  5. In the meantime, fry the onions in the remaining oil and butter. Add the tomato concentrate, the sugar, salt and pepper. Stir;
  6. Add water gently to this mixture;
  7. Add curry, mixed spices, the chicken cubes, currents, the remaining bay leaves, the remaining red wine and the Worchester sauce;
  8. After a few minutes add the fried rabbit including its sauce and simmer on low flame for around 30 minutes;
  9. Cook the pasta according the packets instructions;
  10. At this point I usually remove the rabbit bones since the sauce tastes much better without the bones. Return the boneless rabbit meat to the sauce;
  11. Add the peas and simmer for another 15 minutes;
  12. Serve with the cooked pasta.

Modifications from the original recipe:

  • I usually buy 2 rabbits and use the front and hind legs in another rabbit recipe (rabbit in white wine and garlic) while using the remaining rabbit body parts for this stew;
  • I reduced the amount of chicken cubes from the original recipe so that's the stew is less salty. Add another chicken cube if you want a saltier sauce;
  • The original recipe uses canned peas however I prefer using frozen peas.
[Image Source: Paul's Flickr]

1 comment:

  1. wow! that sounds amazing! so completely different to the one I'm used to! i really must try this! :) thanks for sharing!


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