This simple but umami dish has got the most delicate earthy flavour, and literally takes 20 minutes to make. Serves 4
- 6 rabbit loins/fillets, trimmed of any sinew
- 12 large asparagus, cut into 3 pieces
- 170g mixed mushrooms (or you can just use brown or white)
- 4 cloves of garlic, sliced
- 3 tbsp olive oil
- 2 tbsp truffle oil
- 150ml white wine
- 200ml rabbit stock (chicken will also do)
- 1/3 cup chopped chives
- 1 tbsp butter
- Parmesan shavings for garnish
- 1 packet spaghetti, cooked according to package instructions
Start off by roughly chopping your mushrooms and asparagus – I like big chunks of vegetables in this dish, but feel free to chop it finer if you prefer.
Rub your rabbit loins with olive oil and season with salt and pepper. Get a griddle pan nice and hot, then place your rabbit fillets down whole, and don’t move them if you want nice brown lines on them like in my pic. Fry for about 3 minutes, then turn them over and fry for 2 minutes, and then switch off the heat, but leaving the loins on the pan to rest.
Now add your olive oil to a heated frying pan, followed by your mushrooms. Season with salt and pepper and fry until the mushrooms are cooked, before adding your asparagus and chopped garlic. Toss around in the pan for a minute, then add your white wine and cook until reduced by half. Now throw in your chicken stock and reduce by half again. You want to ensure that there is at least a half a cup worth of liquid left, as this will get absorbed by your cooked spaghetti.
Remove your rabbit loins from the griddle pan and cut each one into 4 pieces (you will then have 6 pieces of rabbit per person). Don’t worry if it is still looking a little pink in the middle, as it will finish cooking once you add it to your pasta and sauce.
Once your spaghetti is cooked (el dente), throw it into your mushroom and asparagus mixture, along with your rabbit loins. Put the heat back onto full heat while you toss everything together in the pan, which should only take about a minute.
Divide the spaghetti into 4 bowls, sprinkle with your chopped chives and parmesan shavings, followed by ½ tbsp. of truffle oil per person. Grind a little more black pepper on top, and voila!