Name: Pulled rabbit and morel ravioli
Prep time: 6 h
Total time: 6 h
Yield: Serves 4–6
Ingredients: 400 g/14 oz/3½ cups plain (all-purpose) flour, sifted, plus extra for dusting; 100 g/3¾ oz wild garlic, ripped into shreds; 15 g/1 tbsp crushed pink peppercorns; 3 large eggs, beaten; Sea salt and ground black peppercorns; 1 garlic clove, crushed; 50 g/2 oz soft brown sugar; 60 ml/4 tbsp olive oil; 30 ml/2 tbsp white wine vinegar; 1 prepared rabbit (skinned and gutted); 300 ml/½ pint/1¼ cups sweet cider; Zest and juice of 1 lemon; 100 g/3¾ oz morels, chopped; 30 ml/2 tbsp sweet paprika; 20 g/¾ oz dark (bittersweet) chocolate, grated

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
6 hr

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Rabbit is particularly plentiful just as the morels come out, so this is the perfect time to make the most of both of these natural spring offerings. Rabbit meat can be on the dry side, but ‘pulling it’ with chocolate and paprika makes for a succulent, sticky treat combined with the earthy, savoury morel mushrooms. Making your own pasta can be a joy and you don’t have to use a pasta machine for this ravioli recipe – just a lot of elbow grease! Whether you use a machine or not, you do have t