Rabbit Pasta

Recipe Courtesy of Chef Chris Brown of Metro Bistro

RECIPE
Braised Rabbit Pasta

Braising the Rabbit

Ingredients:
2 to 3 rabbits (cleaned and quartered)
2 large onions (roughly chopped)
2 medium carrots (roughly chopped)
3 ribs of celery
.5 c galic toes
1.5q red wine
1 gal chicken stock
salt and pepper
.25c tomato paste
1 bunch thyme

Procedure:
Heavily season the quartered rabbit. in a large sauce pot brown the rabbit on both sides then pull from pot. Add a little more oil then saute the onions, carrots and celery. Next add the tomato paste and cook into the mirepoux (onion, carrots, celery). When the tomato paste is well incorporated replace the rabbit in the pot and add the red wine. Simmer for five minutes then add the stock, garlic, and thyme. Bring to a boil and simmer for and hour and half or until rabbit is very tender. Finally take out the rabbit, cool, then pull from the bone.

Preparing the Rabbit Pasta (1 portion)

Ingredients:
3 oz braised rabbit
.5c tomatoe (dieced)
.5c roasted garlic
2T parmesan
1 oz fresh spinach
.25c creole mustard
.5c rabbit braising jus
4 oz cooked pene pasta
4 oz onion (julienne)
salt and pepper as needed

Procedure:
In a saucepan carmelize the onion and then add the spinach. once the spinach is wilted add the tomato, garlic, and the braised rabbit. Once ingredients are incorporated add the jus, creole mustard, and the pasta. Toss the ingredients and season to taste. After the pasta is plated heavily sprincle it with parmesan.

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