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.
- 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
- 1 C organic heavy cream
- juice and zest from 1 organic lemon
- 1/2 C chopped Italian parsley
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#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.
Nibbles and Sides
The Main Event
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane's Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy's Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre - Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy's Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu's Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.