Rabbit & Morels Pasta

Braised Rabbit with Morels Over Pappardelle

Sarah MickeyAll Recipes, FAVORITE WINTER RECIPES, Morel Mushroom Recipes, Pasta & Pasta Sauce Recipes, Rabbit Recipes Leave a Comment

Braised Rabbit with Morels Over Pappardelle

Makes 4 Servings

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.

  • 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



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.

Preheat your oven to 400 degrees.

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

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

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

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.

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).

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

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.

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

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

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

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