Photo by Anne Clark/iStock
Serves 4-6
3 rabbits, cut into pieces (about 1½ pounds each)
Salt and pepper
6 tablespoons butter
3 tablespoons olive oil
3 shallots, finely chopped
3 garlic cloves, finely chopped
3 teaspoons dried thyme
1½ cups dry white wine
3 cups chicken stock
1½ cups heavy cream
6 tablespoons Dijon or whole‑grain mustard
8 ounces mushrooms, sauteed and chopped
1 pound tagliatelle, wide noodles or pasta of choice
Chopped fresh parsley
Four hours before cooking, cover the rabbit pieces in a large pot of salted, cold water. To prepare, drain rabbit pieces and pat dry. Season with salt and pepper.
In a large Dutch oven, heat half the butter and oil over medium heat. Brown rabbit pieces, in batches if necessary, then remove and set aside.
Reserve 1 tablespoon of pan drippings, then saute shallots for 2–3 minutes, stirring frequently. Stir in garlic and thyme, and saute for an additional 2 minutes. Add wine, bring to a simmer and allow the liquid to reduce to half.
Return the rabbit pieces to Dutch oven and season with salt and pepper to taste. Add chicken stock and additional water, if needed, so that liquid is covering the rabbit. Bring to a boil, then reduce heat, cover and simmer for 50–60 minutes or until tender. In the last 10–15 minutes of cooking time, prepare pasta according to package directions. Transfer cooked rabbit from Dutch oven to a lipped serving platter.
Stir heavy cream and mustard into the pan juices, bring to a boil over medium heat, and stir frequently until the sauce thickens and reduces, about 2–3 minutes. Stir in sauteed mushrooms and remaining butter and check seasoning. Ladle sauce over the rabbit pieces, sprinkle with parsley, and serve immediately over hot pasta.
TOM WILLIAMS, HILTON HEAD ISLAND