A delicious slow cooked dinner to go with some fresh tagliatele from Haberfield and a few heads of fresh artichoke.Browned some rabbit pieces, seasoned with fennel seeds, chilli, salt and pepper in a caserole dish. Took out the browned rabbit, then threw in diced carrot, onion, celery and fennel and cooked off slowly in the sticky pan after the rabbit browning.
Added some garlic and the rabbit pieces and cooked together for a bit. Then added a good lug of white wine and about a few cups of stock. While the wine cooked off a bit, I prepped the artichoke, by removing the outer leaves and cutting the hearts in half. Through these in...put the lid on, then placed in a oven (about 150 degress) to slow cook for a few hours, giving it a stir every hour.
By the end, the rabbit fell of the bone and the artichokes were all soft and mushy creating a delicious thick artichoke flavoured sauce...with enough leaves for texture. Shredded the rabbit meat while the water boiled.
Stirred a few ladels of the ragu with the cooked tagliatele with a heap of parmesan and chopped parsely, drizzled generously with extra virgin olive oil. A lighter ragu that was delicious! An addition of pancetta or bacon in the frying would have added a good kick!
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