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By: Chef Alli Sanson | Trellis Room
Published: March 13, 2012 Updated: March 13, 2012 - 9:56 AM
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Beer Braised Rabbit Pasta with Pancetta, Mushrooms, and Sweet Peas
1 Whole rabbit
1 Onion, roughly chopped
2 Carrots, roughly chopped
2 Celery Stalks, roughly chopped
10 Cloves of garlic
4 Bay leaves
3 Sprigs of fresh thyme
4-5 Bottles of brown ale
1 cup cooked Fresh or dried pasta
½ cup Fresh or frozen sweet peas
3 Thin slices of pancetta
½ cup sliced mushrooms
1 teaspoon minced shallot
1 teaspoon minced garlic
1 tablespoon Butter
Salt & Pepper to taste
For the rabbit:
Season the entire rabbit with salt and pepper.
Sear on all sides in a roasting pan. Once seared, remove from pan to rest while you add the onion, carrot, celery, thyme, garlic, and bay leaves. Let the vegetables lightly brown, then deglaze with the beer. Let this reduce by half.
Place the rabbit back into the reduction, cover with foil, and braise at 225 degrees for 1 ½ hours or until the meat pulls from the bone.
Strain and save the braising
liquid. Pull meat from the bone.
For the pasta:
Coat a sauté pan with a little oil. Add the thinly sliced strips of pancetta and let that crisp. Once the pancetta is crispy, add the shallots and garlic, pulled rabbit, mushrooms, and peas.
Deglaze the pan with the braising liquid; this will be your sauce. Let the sauce reduce before adding the cooked pasta. Stir in butter at the end. Season with salt and pepper to taste.
NOTE: Pancetta is often called Italian bacon. That's a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It's then dried for a few months.
By: Chef Alli Sanson | Trellis Room
Published: March 13, 2012 Updated: March 13, 2012 - 9:56 AM
» 0 Comments | Post a Comment
Beer Braised Rabbit Pasta with Pancetta, Mushrooms, and Sweet Peas
1 Whole rabbit
1 Onion, roughly chopped
2 Carrots, roughly chopped
2 Celery Stalks, roughly chopped
10 Cloves of garlic
4 Bay leaves
3 Sprigs of fresh thyme
4-5 Bottles of brown ale
1 cup cooked Fresh or dried pasta
½ cup Fresh or frozen sweet peas
3 Thin slices of pancetta
½ cup sliced mushrooms
1 teaspoon minced shallot
1 teaspoon minced garlic
1 tablespoon Butter
Salt & Pepper to taste
For the rabbit:
Season the entire rabbit with salt and pepper.
Sear on all sides in a roasting pan. Once seared, remove from pan to rest while you add the onion, carrot, celery, thyme, garlic, and bay leaves. Let the vegetables lightly brown, then deglaze with the beer. Let this reduce by half.
Place the rabbit back into the reduction, cover with foil, and braise at 225 degrees for 1 ½ hours or until the meat pulls from the bone.
Strain and save the braising
liquid. Pull meat from the bone.
For the pasta:
Coat a sauté pan with a little oil. Add the thinly sliced strips of pancetta and let that crisp. Once the pancetta is crispy, add the shallots and garlic, pulled rabbit, mushrooms, and peas.
Deglaze the pan with the braising liquid; this will be your sauce. Let the sauce reduce before adding the cooked pasta. Stir in butter at the end. Season with salt and pepper to taste.
NOTE: Pancetta is often called Italian bacon. That's a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It's then dried for a few months.
