Rabbit with tomato and capers recipe

Serves 4

– l 1kg of rabbit cut into pieces – ask your game dealer/butcher to do this.

– l 500ml pasata (sieved tomato sauce)

– l 1 tsp. dried oregano

– l 3 garlic cloves, sliced thinly

– l Pinch of dried chili flakes – how big a pinch is up to you

– l Olive oil

– l A knob of butter

– l 500g wide pasta noodles

– l 1tbsp. rinsed capers

– l Dash of vodka

– l Salt and pepper

– l 1 large sliced mushroom

Method for rabbit with tomato and capers recipe

In a small pan, heat up about 5 tbsp. of olive oil and add the garlic slices.

You don’t want to fry them, just to infuse the oil.

Remove from the heat and set aside.

In a frying pan, heat up 2 tbsp. olive oil and the knob of butter and cook the rabbit pieces until they are cooked through and browned on all sides.

If necessary, add more olive oil so the pan is not dry. Remove the rabbit to a warmed dish.

De-glaze the pan with the dash of vodka then add the reserved garlic and oil, pasata, capers, chili flakes and oregano and bring to a boil, then simmer for about 5-10 minutes.

Season with salt and pepper to taste.

While the sauce is cooking, bring a large pot of water up to the boil add plenty of salt and cook the pasta until it is al dente.

Drain it, leaving a little of the water in the bottom so it doesn’t stick together.

When the pasta is ready, drain off all water and toss the rabbit and sauce into the pasta.

Heat a little olive oil and fry the sliced mushroom until soft and top each plate of rabbit with a golden slice.

Serve with more olive oil drizzled over the top if you wish, along with warm bread.

Amanda Moorhouse’s recommended wine for the rabbit with tomato and capers recipe

Bergerac have been through something of a renaissance recently and I’ve matched a delicious red wine from Sainsbury’s with Amy’s rabbit recipe.

Improved wine-making techniques have ensured Bordeaux’s hitherto poor relation is getting the attention it deserves.

The Dordogne River runs through the region, which is located just east of Bordeaux in south west France, and Bergerac itself is just 30 miles from the better-known wine-producing region of St. Emilion.

The 2009 Grande Réserve recently won a Bronze award from Decanter, and deservedly so for its well-balanced structure and regional characteristics.

The wine is full of soft, plummy fruit, thanks to the cabernet sauvignon and merlot grapes, and has a velvet finish.

I have my husband to thank for finding it at half price at our local supermarket – I hope you can too. A full-price bottle from Sainsbury’s costs £9.99.