NAVHDA   Toronto Chapter


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Rabbit Recipes

Pasta with Wild Rabbit Sauce

1 wild rabbit (hare)
4 tbs. olive oil
2 oz. pancetta
1 pinch nutmeg
2 tbs. grated Parmigiano

1 lb fettuccine

For the Marinade:

1 cup red wine
1 onion
1 carrot
1 celery stalk
1 bay leaf

Prepare the marinade, cut the hare into pieces and marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade.

Cook till brown on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. It can be stewed on the stove over a low fire or in the oven at 375ºF.

When cooked, set aside and cool. Remove the meat from the bones. Sieve the cooking liquids.

Put in a saucepan, add the hare and keep hot. Boil the pasta in plenty of boiling salted water. Toss with the hare sauce and serve with Parmigiano on the side.