Pasta with Rabbit and Shiitake Mushroom Sauce
By July 24, 2012Published:
- Yield: 4-6 Servings
- 3/4 lb shiitake mushrooms stems removed
- 2 lbs rabbit cut into servies pieces, liver chopped and reserved if desired
- all-purpose flour for dredging
- 3 tablespoons Olive Oil
- 5 ounces pancetta or bacon, chopped coarsely
- 1 large or 2 medium onions chopped
- 2 large cloves garlic chopped. Plus 1 small head of garlic, left unpeeled and whole
- 1/4 cup white wine vinegar
- 1/2 cup white wine dry is best
- 2 cups beef broth
- 1 cup water
- 2 tablespoons fresh herbs any mix of sage, rosemary, and thyme, finely chopped
- 3/4 lb pasta pappardelle works best,but any pasts that will absorb/caputre broth will work.
- Garnish: fresh parsley finely chopped
- Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.
- In a large ovenproof skillet, heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté, stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.
- Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.
- Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead.
- In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.