SHERRIED RABBIT HOTPOT WITH SPINACH FETTUCCINE

INGREDIENTS

• 1.2kg rabbit cutlets
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 3 bacon rashers chopped
• 2 x 410g cans of tomatoes
• 1/4 cup tomato paste
• 2 teaspoons sugar
• 1 small fresh red chili, chopped
• 2 bay leaves
• 1/2 teaspoon dried oregano leaves
• 1/4 cup sweet sherry
• 300g broccoli, chopped
• 125g baby mushrooms
• 250g spinach fettucine pasta

SHERRIED RABBIT HOTPOT WITH SPINACH FETTUCINE METHOD:

Remove rabbit meat from bones, and chop meat into small pieces. Heat oil in a pan, add meat, garlic, and bacon, and cook, stirring, for 5 minutes.

Add undrained crushed tomatoes, paste, sugar, chili, bay leaves, oregano, and sherry. Bring to boil, simmer, covered, for about 114 hours or until rabbit is tender.

Add broccoli and mushrooms, and cook for 5 minutes or until broccoli is just tender. Discard bay leaves.

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drainServe rabbit mixture with pasta.

Serves 4.

Note: Hotpot can be made 2 days ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: WHOLEMEAL PASTA STRIPS WITH RABBIT SAUCE