* Rabbit, skinned and jointed
* 200g pancetta, cut into lardons
* 4-5 shallots or 1 large onion, peeled and diced
* 2 carrots, peeled and diced (1 cm cubes)
* 1 parsnip, peeled and diced (1 cm cubes)
* 1 tin of cannellini beans, drained
* 1 bay leaf
* 2 tbsp oregano
* 1 tbsp light brown sugar
* 1 tbsp plain flour
* 500ml white wine
* 300ml chicken stock
* 1tbsp crème fraîche
* Sea salt & black pepper
* 1tbsp dijon mustard To serve:
* Zest of 1 lemon * Parmesan
* Coriander, roughly chopped
1. Turn on slow cooker to medium or preheat the oven to 170° (150° fan).
2. In a large frying pan heat 1 tbsp of olive oil. When this is hot add the pieces of rabbit in batches to lightly brown each side. Once browned, put the rabbit aside.
3. Return the pan to the heat and fry the pancetta and cannellini beans for 2-3 minutes.
4. Add the carrots, parsnips and shallots to the pan with oregano and a little more olive oil. Lightly brown the mixture and season to taste, and then add the rabbit back in and mix.
5. At this stage transfer the mixture to a large casserole dish and put this on a low heat. Slowly add the flour and combine till the mixture is sticky.
6. Add the bay leaf to the casserole and cover with the white wine and stock.
7. Bring to the boil and stir in the sugar and mustard.
8. Place a lid on the casserole and cook in the oven or slow cooker for 1 – 1 1/2 hours.
9. When the casserole is ready and the rabbit is tender, stir in the cream.
10. To finish remove the meat from the body, most easily done by scraping with a fork.
11. As a finishing touch you can remove the legs from the casserole and lightly brown them in a hot pan. Serve with fresh pasta and finish with a garnish of lemon zest, coriander, parmesan and cracked black pepper.
Dough: (makes enough for twice the required amount for this recipe, but is great to freeze for easy preparation next time)
* 400g plain flour
* 1 tsp salt
* 4 eggs & 1 egg yolk for egg wash
* 2 tbsp olive oil
* 1 tbsp of mixed herbs
* 6 pigeon breasts
* 2 rashers of bacon
* 1 tbsp balsamic vinegar
* 1 sweet potato
* 1 red onion
* 2 garlic cloves, cut finely
* Fresh coriander
* 100g pancetta lardons
* 2 cloves garlic, cut finely
* 110g button mushrooms, roughly chopped
* 200g spinach
* 250ml chicken stock
* 50g grated parmigiano-reggiano cheese, with some for garnish
* 4 tablespoons unsalted butter
* Chopped fresh coriander and lemon zest to finish
Making the Dough
Mound the flour and the mixed herbs on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don’t worry if there are lumps.
Alternatively this can be done in a food mixer on a low setting, adding the liquid mixture a bit at a time until incorporated.
Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again. Continue kneading until the dough is smooth and supple. This will take 10 to 15 minutes. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature. Whilst the dough is resting you can mix the filling.
Making the Filling
To start, cut your sweet potato into 1 cm strips. Drizzle some olive oil in a hot pan and add the sweet potato and red onion, cook until it begins to soften. Add the bacon and pigeon breasts and cook for 2-3 minutes on each side; when cooking the second side add the balsamic vinegar to release the flavours. Place this whole mixture in a blender and combine, adding the parsley and seasoning to taste. Transfer the filling to a large pastry bag and refrigerate while you roll the dough.
Preparing the Dough
Roll out the dough and cut it into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta machine twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until the dough is starting to become transparent. Repeat this with the remaining pieces of dough. Layer half of the dough sheets between baking parchment, wrap in cling film and freeze for up to 1 month.
Assembling the Ravioli
Place the lengths of dough on a floured surface and lightly brush with the egg wash on one side. Snip the corner off the pastry bag and pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter.
Making the Sauce
Drizzle olive oil into a large saucepan. Add the pancetta and place over medium-high heat. When the pancetta is crispy add the mushrooms and garlic, season with salt and sauté until the mushrooms are soft. Pour in the chicken stock, season with salt and cook until the sauce has reduced by half. Add the butter and the cheese, cook, shaking the pan, until the sauce thickens and looks velvety. Finish by adding the spinach to wilt. Season with salt and pepper.
Cooking the Ravioli
To cook the ravioli bring a large pot of well-salted water to a boil; add the ravioli and cook for 3 to 4 minutes. Transfer with a slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with coriander, lemon zest and more cheese to your liking.
* 1 Ciabatta loaf
* 2 Venison Haunch Steak
* 2 Whole onions, peeled and sliced across into 2 cm rounds
* 20g butter
* 60g light brown sugar
* Olive oil for cooking
* 100ml red wine vinegar
* 1 apple, thinly sliced
* English mustard (optional)
Argentinian styled Caper Chimichurri
* A generous handful of flat leaf parsley
* Half a mild red chilli without the seeds
* 1 tsp capers
* 1 shallot
* 3-4 cloves
* Lemon juice
* Salt and pepper
1. Remove the venison steaks from the fridge and let it come to room temperature.
2. Peel and slice the onions.
3. Put the butter, some oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
4. Pour in the vinegar, put the lid on and reduce the heat to low. Cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
5. Meanwhile you can make the chimichurri: simply blitz the parsley, garlic, capers, shallot and chilli in a food processor, or chop very finely by hand.
6. Season the steak all over with sea salt and black pepper.
7. Place a large griddle pan (or heavy bottomed non-stick frying pan) on a high heat. Once hot, drizzle the venison with olive oil, put it into the pan and cook for 2-3 minutes on each side for medium, or to your liking. Rest for another 3 minute, then slice into 1cm thick slices.
8. Cut the ciabatta in half for each portion and again to open it up. Rub a little olive oil on each piece and lightly toast on the griddle pan
9. Stir in the resting juices with a drizzle of extra virgin olive oil and a squeeze of lemon to the chimichurri and mix in.
10. Spread on some English mustard, if you would like, then layer over the caramelised onions, the steak, a generous helping of the chimichurri and freshly sliced apple and top with rocket.