Rabbit & Morels Pasta

Braised Rabbit with Morels Over Pappardelle

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Braised Rabbit with Morels Over Pappardelle

Makes 4 Servings
wine WINE PAIRING
Syrah

We’ve done braised rabbit dishes several times on the blog, but we keep finding new variations on this versatile meat – and each is very different from the last. The flavors in this dish are deliciously simple – morels, butter, veggies, thyme and rabbit.

INGREDIENTS
  • 4 Rabbit Legs or 1 Rabbit Fryer
  • 8 tbsp Unsalted Butter
  • ¼ cup diced Leek
  • ¼ cup diced Celery
  • ¼ cup diced Carrot
  • ¼ cup diced Onion
  • ½ cup White Wine
  • 1/2lb Fresh Morel Mushrooms (could substitute Dried Morels – no need to reconstitute ahead)
  • 1 cup Chicken Stock
  • ½ bunch Fresh Thyme
  • 1 tbsp chopped Thyme leaves
  • 1 tbsp chopped Flat Leaf Parsley Leaves
  • 1/2lb Pappardelle Pasta
  • Sherry Vinegar

DIRECTIONS

1

Optional: If using a whole rabbit fryer, remove the legs from the rabbit (how to cut up a rabbit). Reserve the saddle (or separated loins) for another rabbit recipe.
2

Preheat your oven to 400 degrees.
3

Melt four tablespoons of the butter in a Dutch oven or large pot.
4

Season the rabbit legs with salt & pepper and sear them on all sides in the melted butter, until just browned.
5

Add the leek, celery, carrot and onion. Brown them, then deglaze the pot with the white wine.
6

Cut any particularly large morels in half. Rinse all the morels to remove any sand or dirt. Add the morels to the pot along with the chicken stock and thyme.
7

Bring the chicken stock to a simmer, put a lid on the pot and move it to the oven to braise. Braise until the rabbit is tender and the meat can be pulled apart (about 1 ½ hours).
8

Remove the pot from the oven and discard the thyme sprigs. Remove the rabbit legs & reserve.
9

Put the pot on the stove and simmer to reduce the cooking liquid. Once reduced enough to coat the back of a spoon, add the chopped thyme and chopped parsley.
10

Boil the pasta until al dente. Drain & toss it with 3 tablespoons of butter, salt & pepper.
11

Just before serving, add the remaining tablespoon of butter and a couple drops of sherry vinegar to the braising liquid sauce. Stir to combine.
12

Serve the rabbit legs atop the pasta, topped with the braising liquid & vegetables.

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Rabbit Recipes
Morel Recipes
Pasta Recipes