Tagliatelle Al Coniglio (Rabbit tagliatelle) | tried and tested recipe | Bristol Foodie

Another recipe from ‘The Classic Pasta Cookbook’ by Giuliano Hazan. This time, rabbit tagliatelle. The recipe suggests parpadelle instead which we didn’t have however tagliatelle is still ribbons and worked just as well.

I came across some rabbit reduced in Sainsburys – worth keeping your eye out for. This recipe does take quite a long time however great for the weekend.

Ingredients: (enough for 4)

  • 500g dried tagliatelle / parpadelle
  • 3tbsp extra virgin olive oil
  • 45g butter
  • 4tbsp finely chopped onion
  • 4tbsp finely diced carrot
  • 4tbsp finely diced celery
  • 350g boneless rabbit, chopped in 1cm cubes
  • 1tsp finely chopped fresh rosemary
  • 2tbsp juniper berries
  • 250ml red wine
  • 350g tinned tomatoes with juice, coarsely chopped Sea salt & freshly ground black pepper
  • 60g freshly grated parmesan


1) Heat the olive oil and 1/3 of the butter in a heavy based saucepan and gently fry the onion until it’s a light golden colour

2) Add the carrot and celery and continue to fry these until they start to change colour (about 10 minutes)

3) Stir in the rabbit, rosemary and juniper berries and cook until the meat is starting to brown – 5-10 minutes

4) Add the red wine and turn the heat up to med-high

5) After about 2 minutes when the alcohol has bubbled away, add the tomatoes and season well. When the tomatoes begin to bubble, cover and turn the heat right down

6) Cook for an hour until the rabbit has become tender. If the liquid evaporates then add a little water

Foodie Tip – Rabbit can be quite tough so the longer you can cook it the better, keep tasting little chunks of rabbit to make sure the meat is tender enough

7) Once the sauce is cooked cook the pasta, drain well and toss with the sauce, the remaining butter and the parmesan.

Leftovers? I was only cooking this for me and my boyfriend so there was loads left over. I tossed half of the sauce with the pasta and used the other half in a rabbit hotpot later that week – scrummy!

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