Elgin Street is open for Dine-in - Elgin Street & Elmdale also open for take-out

Braised Rabbit Pasta

This one is very simple, let your rabbit and sauce thaw out. Once thawed get a pot on large enough to fit the noodles. The noodles cook perfectly from frozen so don't stress to much about that. Take a large pan and empty the contents of the rabbit bag into it and heat it on medium high heat make sure to use tongs or a wooden spoon to break up the rabbit meat. The jus in the bag needs to reduce a little bit before you add the wine. let simmer for about 4 minutes, add the wine and simmer another 3 minutes. Add the sauce and stir to incorporate it into the jus and wine. when this is done cook your noodles, this will only take about 3 minutes. Check it to make sure it is the doneness you like and cook another minute if you prefer it more done. When you strain the noodles make sure you keep a bit of the water you cooked the pasta in. put the noodles directly into the pan and use the pasta water to keep it saucy. Add only a little at the time. When you are happy with the sauce add in the greens and toss. Taste and add salt if you feel it needs it. Put into bowls and top with the cheese and rosemary, and this dish loves black pepper so don't hesitate to grind some!

Cheers!

Sign up for the Whalesbone newsletter!

No spam - Just the occasional nudge on what's new and upcoming with everything Whalesbone.