Italian Rabbit and Walnut Pasta
Italian Rabbit and Walnut Pasta



  • 1 rabbit, jointed into 6 pieces
  • 100g flour
  • Salt and pepper
  • 2 tbsp veg oil
  • 1 sliced red onion
  • 100ml dry sherry
  • 1 crushed garlic clove
  • 1 tbsp capers
  • 100ml chicken stock
  • 1 tbsp walnuts
  • 100ml olive oil
  • 1 lemon, juice only
  • 400g cooked linguine
  • Chopped parsley, to serve
  • Preheat the oven to 200C. Coat the rabbit portions with flour, then season well and fry in the veg oil for 5 mins, until golden all over. Remove from the pan and roast in the oven for 8 mins, or until cooked through. Add the onions to the same frying pan you cooked the rabbit in, and cook for 5 mins to soften. Add the sherry, deglaze the pan, then bring to the boil and reduce by two-thirds.
  • Add the capers, stock and garlic to the pan, bring to the boil and reduce by a third again. Return the meat to the pan with the nuts, olive oil and lemon, then season liberally and serve on a bed of linguine with parsley scattered all over
1 hr
4 serving

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