I cooked that bunneh that I bought in Centralia. And btw, I never got the motivation to make a roulade. Instead, I made a cop-out ragout. It’s funny, after braising it for two hours I didn’t even feel like eating it anymore. It coulda been that Scott and I spent an hour grazing on the pear and rosemary focaccia that I made as an intended accompaniment, heh.
Tragically, I lacked the energy or enthusiasm to prepare papardelle from scratch (and I had only whole-wheat flour in the pantry, which I had only last week been chagrined to learn turns into the densest, chewiest spaetzle ever), so we settled for store-bought fresh linguine from Pastaworks.
2 tbsp chopped pancetta or bacon
2 tbsp olive oil
1/2 rabbit fryer, with kidneys and liver if possible (this ends up being half a saddle, a hind quarter and a shoulder)
1 lb. chanterelle mushrooms, washed and sliced or broken into bite-sized pieces
1/2 large leek, sliced very thin
2 tbsp minced shallot
3 cloves garlic, minced
1 sprig rosemary
1 sprig thyme
fat pinch kosher salt
buncha cracks of pepper
3 or 4 cups homemade chicken stock (or the kind in a box, if you must)
1 cup white wine
coupla sprigs Italian parsley, chopped coarsely
1/2 lb fresh papardelle, tagliatelle (or linguine if you can’t get the other, or don’t feel like making it from scratch)
(okay, I know my mise-en-place photo shows baby courgettes and pattypans, but I didn’t end up using these in the end and opted for a bit of baby spinach to green things up instead. I still have so many of these coming out of the garden and had good intentions, but it was so much easier to just toss in some greens when it was all done.)
Over medium heat in a heavy-bottomed pot, render pancetta in olive until the bits are browned. Add rabbit and mushrooms, leeks, shallots and garlic and saute until rabbit is browned evenly. Add garlic, rosemary and thyme, and rabbit organs (if they were included; chopped) and saute for another 5 minutes. Add S&P and stock and wine (liquids should pretty much completely cover rabbit). Simmer over low heat, stirring and basting every 20 minutes or so, for about two hours.
When bunny is tender and leeks are practically liquefied, remove rabbit from the pot and crank up the heat until the stock reduces to a thick, sauce-like consistency. Pick rabbit meat from the bones while this is happening (after it cools enough to handle).
While sauce is reducing, boil pasta to a notch before al dente. Strain and add to sauce. Add bunny and parsley and toss. If you’re using a bit of spinach or whatever add it now, too, so it can wilt a bit. It’s done when the pasta is perfect. Plate and top with a shitload of parm. Serve with a French white wine such as Clos Roche Blanche.