Rabbit Legs with Pappardelle, Wild Mushrooms & Carrots
Super tender sous vide cooked rabbit legs paired with roasted carrots & an earthy sauce of morel & porcini mushrooms, herbs & cream.
Wine Pairing: Red Burgundy
Ingredients: Makes 2 Servings
2 Rabbit Hind Legs
½oz Dried Morel Mushrooms
½oz Dried Porcini Mushrooms
2 tsp + 2 tbsp Olive Oil
Splash of White Wine
1 tsp Minced Thyme
1 tbsp Minced Parsley
½ package (4.4oz) Wheat Germ Pappardelle
¼ cup Cream
1 tsp Sherry Vinegar (we used Gran Reserva Sherry Vinegar)
2 tbsp Unsalted Butter
- Cook the Rabbit Sous Vide: preheat your water bath 145°F. Season the rabbit legs with salt, vacuum pack them, and lower them into the bath.
Once the bath returns to temperature, start your timer & cook for 4 hours.
- Preheat your oven to 400°F. Peel the carrots and cut them using the oblique/roll cut. Toss them with salt, pepper, and the 2 teaspoons of olive oil. Put them in a baking dish in the oven and roast for 20 minutes, until browned.
- Rehydrate the mushrooms & reserve the (strained) soaking liquid for the sauce.
- Bring a large pot of salted water to a boil.
- Mince the porcinis.
- Pour the remaining 2 tablespoons olive oil into a skillet over medium-high heat. Add the mushrooms & a generous pinch of salt. Saute the mushrooms 5-7 minutes, until they brown.
- Cook the pappardelle in the boiling water until very al dente (slightly undercooked).
- Deglaze the mushroom pan with the white wine.
- Simmer the white wine to reduce it until the pan starts to look dry.
- Sprinkle in the minced herbs, ½ cup of the reserved soaking liquid, the cream, the sherry vinegar, the pappardelle and 1/4 cup of the pasta cooking water.
- Cook, tossing the pasta, until the sauce has thickened. Stir in the butter until it melts, then remove the pan from the heat. Season with salt & pepper.
- Remove the rabbit legs from their bag, dry them off, and briefly sear them in a hot, oiled skillet until browned on the surface.
- Serve the pasta in its sauce, sprinkled with roasted carrots & topped with the rabbit legs.