RABBIT RAGÙ - Cuisine Magazine - From New Zealand to the World

Ingredients

• ¼ cup olive oil
• 2 rabbit legs
• 2 brown onions, roughly chopped
• 2 carrots, peeled, roughly chopped
• 3 garlic cloves, chopped
• 1 chilli, deseeded, chopped
• 2 tablespoons tomato paste
• 3 bay leaves
• 2 tablespoons smoked paprika
• 1 rosemary sprig, leaves chopped
• 50g butter
• 2 cups crushed tinned tomatoes
• 2 cups chicken stock
• 500ml red wine (malbec is perfect)
• ½ cup freshly chopped parsley
• extra virgin olive oil to serve
• freshly grated parmesan
• 400g plain flour, plus extra for dusting
• 3 tablespoons olive oil
• 2 teaspoons salt
• 8 large egg yolks