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butter rabbit meat salt shallot currants fettuccini truffle oil rabbit carrots celery onion garlic thyme black peppercorns salt veal stock chicken stock
Viewed: 32 - Published at: 4 years agoIngredients
- 1 tablespoon butter, plus 1 tablespoon
- Reserved rabbit meat, from stock, recipe follows
- Salt and pepper
- 1 tablespoon diced shallot
- 1/2 cup Port
- 1/4 cup dried currants
- 1 to 1 1/2 cups Rabbit Demi-glace, recipe follows
- 1/2 pound cooked fettuccini
- Truffle oil
- 1 (3 pound) rabbit
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 garlic head, halved
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
- 2 cups veal stock
- 3 cups chicken stock
Method
- Heat 1-tablespoon butter in a skillet until very hot, but not brown.
- Add diced rabbit meat and season lightly with salt and pepper.
- Saute until lightly golden.
- Add shallots.
- Deglaze pan with port wine and simmer for 1 to 2 minutes.
- Add currants and rabbit demi-glace.
- Cook slowly until rabbit is cooked through, about 3 to 4 minutes.
- Melt remaining butter in a saute pan.
- Add fettuccini and a dash of truffle oil and toss to heat through.
- Divide onto 4 plates.
- Spoon equal amounts of rabbit and sauce over each portion of pasta.
- Drizzle lightly with more truffle oil.
- Preheat oven to 375 degrees F.
- Bone out rabbit and cut meat into 1-inch cubes.
- Reserve meat and bones.
- Roast rabbit bones until nicely browned, about 30 minutes.
- Remove from oven and break up into pieces.
- Place bones in an 8-quart or larger stockpot.
- Add vegetables, garlic, seasonings, and stock.
- Bring to a simmer and let simmer for 45 minutes.
- Drain stock.
- Let stand and skim off any fat or residue on top.
- Return to stove and reduce until a demi-glace consistency, 1 to 1 1/2 cups.
