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Jamie Oliver's 12 hour Rabbit bolognese
Jamie's Great Britain
To start his rabbit bolognese Jamie adds a really good glug of olive oil to a large pot
Once up to heat he adds four whole rashers of smoked bacon, and fries them for a minute or two before dropping in two bay leaves.
Into the pot Jamie also adds two sticks of rosemary and the whole rabbit which has been skinned by a butcher.
Jamie also adds two whole red onions with their skin on, two whole leeks chopped in half, two carrots whole, two sticks of celery and one whole bulb of garlic - skin on.
Before placing a lid on the pot, Jamie adds 2 tins of plum tomatoes, a pint of real ale, lots of ground black pepper and salt, half a grated nutmeg and a litre of water.
He then places a lid on the pot and puts it in an oven at 110C for 12 hours.
After 12 hours Jamie takes the pot out of the oven and puts on some rubber gloves.
He removes the garlic and squeezes it from the skin into a large pan.
He scrunches the carrot in his hands and starts to remove the bones from the rabbit, placing the meat into the large pan.
Jamie continues to squeeze the flesh from the various vegetables such as the red onions, and once all the meat and vegetables are transferred to the pan, he adds some more ingredients.
Turning up the heat on the pan Jamie adds the zest of half a lemon and two to three pinches of fresh thyme leaves.
For the pasta Jamie recommends penne as the tubes will fill with the bolognese sauce.
To serve he mixes the pasta and bolognese sauce together and plates up.
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