Pulled Rabbit & Morel Ravioli
Rabbit is such a great meat and bang in season – lean, flavoursome and low in cholesterol, it is the perfect versatile game choice.
FOR THE PULLED RABBIT
- 2 tbsp sweet paprika
- 20g dark (bittersweet) chocolate, grated
- 50g soft brown sugar
- 1 garlic clove, crushed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 300ml sweet cider
- 1 prepared rabbit (skinned and gutted)
- 100g morel mushrooms, chopped
- Zest and juice of 1 lemon
- 100g wild garlic, ripped into shreds
FOR THE RAVIOLI
- 400g plain flour, sifted, plus extra for dusting
- 3 large eggs, beaten
- 1 tbsp crushed pink peppercorns
- Sea salt and ground black peppercorns
- Preheat the oven to 150C/gas 2. Combine the paprika, chocolate, sugar, garlic, vinegar and 2 tbsp of the olive oil in a large bowl, then coat the rabbit with the mixture. Fill a roasting pan with the cider, then place the coated rabbit in it. Cover with foil and cook for 3 hours, basting every hour. Remove the foil and turn the oven down to 140C/gas 1, then cook for a further 2 hours. Place the cooked rabbit on a plate, shred the meat with two forks and remove the bones. Transfer the meat to a large bowl.
- In a pan, add 1 tbsp of the oil and fry the morel mushrooms for 2–3 mins until soft, then add half the lemon juice and half the wild garlic. Stir and then transfer to the bowl of rabbit meat. Mix thoroughly.
- Place the flour in a large bowl and make a well in the middle with your fist and pour the eggs into it. Using a fork, whisk the flour into the egg from the outside in. When the mixture begins to come together, shape it into a ball with your hands, then knead for 10 mins. Divide the dough into four, then wrap individually with clear film or plastic wrap and chill for 5 mins.
- On a floured surface, roll out one of the balls into a rectangle (20 x 30cm) so it is extremely thin, and then with a sharp knife or ravioli wheel, cut into four equal strips. Dot five teaspoons of the rabbit and morel mixture on two of the strips as filling for the ravioli.
- Brush cold water onto the pasta around the filling, then place the other strips of the pasta exactly on top and press down with your first two fingertips to seal around the edges and in between the filling. Cut in between the filling to make 5 ravioli. Chill them, divided by clear film or plastic wrap.
- Repeat the process with the other 3 pasta balls, whilst the others chill, to make 20 in total. In a large pan, cook the ravioli in boiling water for 5–6 minutes, drain and refresh. In a frying pan, heat the remaining 1 tbsp oil, then add the wild garlic and lemon zest and remaining juice.
- Stir fry for 1 min. Coat the pasta with the olive oil mixture and season with salt and crushed peppercorns, then divide between warmed plates and serve immediately.
The Mushroom Cookbook by Michael Hyams and Liz O’Keefe, published by Lorenz Books
Photo credit: Jon Ashford
Tagged dinner, Lunch, mushroom, pasta, rabbit, ravioli