Rabbit Meatballs with Porcini Tagliatelle

Rabbit Meatballs w/ Porcini Pasta

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Rabbit Meatballs with Porcini Tagliatelle

wine WINE PAIRING
Nebbiolo or Red Burgundy

This dish is packed with the savory earthiness of wild porcini mushrooms. The rabbit kidneys really add a lot of flavor to the meatballs, but you could leave them out.

INGREDIENTS
  • 1 package (8.8oz) Morelli Porcini Mushroom Tagliatelle
  • ¼ cup of Heavy Cream
  • Leftover Braising Liquid from Porcini Braised Rabbit Legs
  • 2 tbsp minced Flat Leaf Parsley, plus extra (if desired) for garnish
  • 1 tsp Lemon Juice

DIRECTIONS

1

Pull the meat off of the rabbit legs, then shred & finely mince it.

2

Mix all the meatball ingredients together in a large bowl.

3

Mix all the meatball ingredients together in a large bowl.

4

Simmer the porcini braising liquid down until it’s about a cup in volume.

5

Bring a pot of salted water to a boil.

6

Sear the meatballs into a hot, oiled skillet until well browned.

7

Reduce the heat under the pan to low and add the reduced braising liquid & cream to the meatballs. Bring the liquid to a simmer, then remove it from the heat. Periodically baste the meatballs while waiting for the pasta, to help keep them from drying out.

8

Boil the pasta until on the tougher side of al dente.

9

Use tongs to remove the pasta from the water, then add it to the skillet with the meatballs.

10

Add the parsley & gently toss the skillet’s contents to coat, taking care not to break the meatballs. Squeeze in the remaining lemon juice & toss again.

11

Serve, sprinkled with additional parsley if desired.

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