INGREDIENTS
750g (1½ lb) boneless rabbit portions
1 tbsp olive oil
25g (1oz) unsalted butter
125g (4oz) pancetta, chopped
2 tbsp chopped tomatoes
1 tsp tomato purée
½ meat or chicken stock tablet
500g (1lb) fresh tagliatelle
2 tbsp extra-virgin olive oil
salt and pepper

For the marinade:
1 celery stick, diced
1 carrot, diced
1 garlic clove, chopped
a small bunch of fresh flat-leaf parsley, chopped
1 dried chilli, crumbled
2 juniper berries, crushed lightly with the flat of a knife
grated rind of ½ unwaxed lemon
1 bay leaf
125ml (4fl oz) dry white wine
salt and pepper

Preparation time: 3 hours marinating &
30 minutes

Cooking time: 1 hour

1. Put the rabbit in a bowl. Add all the ingredients for the marinade, cover the bowl and leave for about 3 hours outside fridge.

2. Preheat the oven to Gas Mark 2/150ºC/300ºF

3. Remove the rabbit joints from the marinade and pat dry with kitchen paper. Reserve the marinade.

4. Heat the oil, butter and pancetta in a casserole dish and add the rabbit. Fry until nice and golden on all sides. Mix in the chopped tomatoes. Using a slotted spoon, transfer the marinating vegetables from the liquid to the casserole, leaving the bay leaf behind. Fry the whole thing gently for 5 minutes or so and then mix in the tomato purée. Stir well, add the half stock-tablet, crumbling it between your fingers. Cover with 300ml (½ pint) of boiling water and put the lid on. Place the casserole in the oven and cook for about 1 hour.

5. Cook the tagliatelle according to pack instructions until al dente. Drain them and toss them with the extra-virgin olive oil. Put them in a heated bowl or deep dish and dress them with a little of the sauce. Place the rabbit joints on top and spoon over all the remaining sauce. Serve at once.