Sunday, November 16, 2014

Fennel Frond Pappardelle with Rabbit, Muscat, & Cream for #SundaySupper


I was really excited when I saw the theme for this week's #SundaySupper: on the hunt. Wild, hunted, or foraged foods are a family favorite. However, since all of my hunters were either out of meat or out of town, I had to hunt down some rabbit...at Whole Foods! Thanks to Stacy of Food Luck People Love and Tara of Noshing with the Nolands for hosting this fun event.


This dish is inspired by a recipe in Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. I had intended to make my own pappardelle with fennel fronds mixed into the dough, but we're moving and I have half of my kitchen in the old house and half of the kitchen in the new one. The pasta machine was not where I was making dinner. Darn it. But I did buy fresh lasagna sheets and hand-cut my pappardelle.

Ingredients
  • 1 rabbit
  • olive oil
  • 1 bottle of muscat
  • vegetable stock
  • 1 onion, peeled and diced
  • 1 fennel bulb, chopped
  • 1/2 green cabbage thinly slices
  • pappardelle
  • 1 C organic heavy cream
  • juice and zest from 1 organic lemon
  • 1/2 C chopped Italian parsley

Procedure
Quickly brown the rabbit in souppot with a splash of olive oil, approximately 2 to 3 minutes per side.


Add in the next five ingredients. Use as much vegetable stock as you need to cover the rabbit by 2 inches of water. Bring the pot to a boil, cover, and reduce heat to a simmer. Cook for 80 to 90 minutes.


Remove the rabbit from the pot. Let cool for 10 minutes. Shred the meat, pulling it from the bones. While the rabbit cools, cook your pappardelle and turn the pot up to high. Let boil till the liquid is reduced by half.


Add in the cream, lemon juice, lemon zest, and parsley. Toss in the cooked pappardelle and let stand for 10 minutes. serve hot.


Here's what the rest of the #SundaySupper crew 
brought to the table. Yum!

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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19 comments:

  1. Ooooh, I love this, Camilla! Beautiful flavors with the tender rabbit and pasta!

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  2. Looks like I'll be making a trip to Whole Foods soon to get a rabbit. Totally love this recipe!

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    1. Our Whole Foods doesn't always have rabbit. Good luck. Can't wait to hear if you try it.

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  3. I've only eaten rabbit once...my FIL loved it. Wish he was still around and I'd make this delicious recipe for him :)

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  4. Sounds delicious. I made a similar meal last week but used chicken instead of rabbit.

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    1. My kids thought it was chicken, at first. It's a very flexible dish.

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  5. I've had rabbit a couple times. I'm actually thinking about raising them for meat once we settle down with our own place :) Your recipe looks amazing!

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  6. Wow, what a great looking recipe. I have not tried rabbit, that is one thing that has never come about for me to have a taste. I will have to try and hunt some down.

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  7. I've had rabbit once before about 30+ years ago...I think it's time to try it again! Your recipe looks and sounds great!

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  8. My stepfamily would be all over this! They love each aspect

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  9. I love love love rabbit -- and I can not wait to try this fantastic recipe!!

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  10. I've eaten rabbit before but never like this.

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  11. Yea, another rabbit dish today! This looks fabulous, I'm new to the world of rabbit but I absolutely love it.

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  12. This is really neat and I love that you made pasta to boot!! Even if it's not with your own pasta machine. ...

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  13. Wow. This is amazing. This is a "let me invite you over for dinner to see what I've made" kind of dish! It's officially bookmarked!

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