Rabbit Bolognese – A Jamie Oliver Adapted Recipe

Rabbit Bolognese 17

I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

So I gave it a try and my version of the recipe is here:

Ingredients (serve 12):

  • 1 whole rabbit, including internal organsRabbit Bolognese 01
  •  slices smoked bacon, roughly chopped
  • 4 bay leaves
  • 1 bulb garlic
  • 1 leek
  • 2 carrots
  • 2 parsley rootsRabbit Bolognese 03
  • 1 parsnip
  • 2 sticks celery
  • 2 medium onionsRabbit Bolognese 05
  • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
  • 2 x 400 g tinned chopped tomatoes
  • 2 bunches green onions
  • 500 ml good lager beer
  • 2 teaspoons ground nutmeg
  • 1/2 lemon
  • 1 l passata
  • a few sprigs of fresh thyme
  • olive oil

Preparation method:

  1. Preheat the oven to 110°C.  Rabbit Bolognese 16
  2. Dice the bacon into small cubes.Rabbit Bolognese 08
  3. Wash the carrots, parsley root, parsnip and celery sticks.
  4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
  5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
  6. Season with the ground nutmeg, salt and freshly ground black pepper.
  7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
  8. When cooked, take out the pot from the oven and it cools down a bit.Rabbit Bolognese 11
  9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
  10. Using your hand hands, squeeze the vegetables into a puree-like consistency.
  11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
  12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
  13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
  14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
  15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
  16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.