Skip to main content

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.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

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

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

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

      Delete
  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 :)

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

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

      Delete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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!

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

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

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

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

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

    ReplyDelete
  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!

    ReplyDelete
  14. This comment has been removed by a blog administrator.

    ReplyDelete
  15. This comment has been removed by a blog administrator.

    ReplyDelete
  16. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce