Tagliatelle with Pulled Rabbit
Ingredients
| 3 | rabbits |
| 2 | carrots |
| 2 | onions |
| plenty | celery |
| — | whole peeled tomatoes |
| a few | garlic cloves |
| — | red wine |
| — | butter |
| — | fresh thyme |
| — | bay leaves |
| — | fresh pasta dough (pappardelle shape) |
Instructions
Into the slow cooker, 10am. Despite a crippling hangover I managed to get up and get this in the slow cooker: two carrots, two onions, plenty of celery, some whole peeled tomatoes, a few cloves of garlic, red wine, butter, fresh thyme, bay leaves and, of course, our star ingredient: three rabbits. (The rabbits come from a friend's property - he shot and skinned them for me.)
Making the pasta. In the evening I prepared the fresh pasta dough.
Nine hours cooking and the lid comes off. Whoa buddy. Looks like it's cooked beautifully, and the smells have been spectacular.
Meat removed from bones. It shredded apart with ease. Fell off the bones.
Mixed together. While the rabbit was out I mashed the remaining cooked ingredients (after removing the bay leaves). Everything just fell apart. Shredded meat added back in and mixed.
Pasta cut, ready for cooking. I went for a pappardelle shape.
Cook the pasta. Throwing it all together. I could already tell how good this was going to be.