Name: Lasagne with Rabbit
Yield: Serves 6
Cuisine: Italian
Ingredients: about ½ bottle of red wine; 100 g/4 oz butter; 1 teaspoon sugar; 2 onions, roughly chopped; 3 garlic cloves, roughly chopped; 2 wild rabbits (about 2 kg in total), jointed; 1 tablespoon butter; 100 g/4 oz Parmesan cheese, freshly grated; 3 tablespoons olive oil; salt and freshly ground black pepper; 1 packet of lasagne pasta (how much you use will depend on the size of the baking dish); 750 ml/1¼ pints whole milk; 2 tablespoons tomato purée; 50 g/2 oz plain flour; a pinch grated nutmeg; a small bunch (about 30 leaves) of sage, roughly chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Ask the butcher to chop the rabbits up for you, as it’s a messy job. You want the legs, shoulders and the meaty part of the body (the saddle). Throw the rib cage away. Serve with a watercress salad, dressed simply with olive oil and lemon juice.

Ingredients

3 tablespoons olive oil
2 wild rabbits (about 2 kg in total), jointed

Europe
Italy
Main course
Mediterranean
Pasta

Method

First, prepare the meat sauce. This can easily be done the day before you intend to eat this dish (indeed, all the better as the meat rests in the boozy gravy). If you do this, refrigerate as soon as it reaches room temperature.

Heat the olive oil in a large frying pan. Brown the rabbit pieces all over and then place to one side in a casserole. Lower the heat under the pan, add the garl

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