How To Cook Rabbit Pappardelle

Note - this method consists of using the leftover meat from casseroles. Ragu works with many others meats (particularly well with ox tail), and for this, I've used the leftovers from my Wild Rabbit Casserole.

1. Bring a large pan of lightly salted water with a splash of olive oil to the boil.
2. In a separate pan, warm the meat and sauce together very gently then keep hot.
3. Add the pasta to the water, reduce to a simmer and cook for a couple of minutes (or follow instructions), until it floats to the surface then use tongs to gently fold the pasta through the meat ragu. Over a gentle heat, combine together adding half the Parmesan and butter to thicken then the fresh oregano leaves.
4. Divide between two warmed pasta bowls, drizzle with a little olive oil and extra Parmesan.
5. Serve piping hot with freshly cracked black pepper.