Rabbit Alfredo

Rabbit Alfredo

  • Course

    Main

  • Duration

    2½ hours

  • Serves

    6
Chef’s notes

Small game hunting season is in full swing here in Minnesota. It’s a great way to get back in the field, as well as the perfect adventure for kids itching to experience the great outdoors. Plus, rabbit season lasts nearly six months of the year. This hearty alfredo will fuel you through an entire winter of cruising the woods.

Be sure to save the braising liquid from the rabbit. It makes for a fantastic soup base or stock often called for in other dishes. You can also roast the rabbit instead of braising. Doing a classic spit roast over an open fire will add a whole other level of flavor to the pasta. Just make sure to bring some bread to sop up all of the extra sauce.

Ingredients

Braised Rabbit

  • 1-2 whole rabbits, quartered
  • 1 qt. game stock
  • ¼ cup cider vinegar
  • ¼ cup carrot, diced
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 7 sprigs fresh thyme
  • 4 bay leaves
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • ¼ cup vegetable oil

Alfredo

  • 1 lb. fettuccine noodles
  • 1 qt. heavy cream
  • 1½ cups parmesan cheese, grated
  • 1 cup fontina cheese, diced
  • 1 stick butter, unsalted
  • 3 tbsp. fresh garlic, minced
  • 1 lemon, juiced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 tsp. cracked black pepper
  • 2 tsp. kosher salt
  • Extra virgin olive oil to finish

Also works with

Any wild game or poultry

Special equipment

Dutch oven or wide-bottom pot with lid

Preparation

  1. Preheat the oven to 350°F. Break down the rabbit into quarters for braising. Add the oil to a large pot or Dutch oven on high heat. When the oil is just about smoking, add the rabbit and brown on all sides. Remove the rabbit. Add the remaining ingredients (except for the stock) and sauté for 30 seconds. Then add the stock and bring to a simmer. Cover and cook in the oven for 1½ to 2 hours or until the meat is tender. Let the rabbit cool in the cooking liquid then remove and pull the meat to the desired size.
  2. Bring lightly salted water to a boil for the fettuccine noodles. Cook the fettuccine to desired tenderness and set aside.
  3. In a separate pot on medium-high heat add the butter and garlic. Cook the garlic until it just begins to start turning golden brown. Now add the heavy cream, season with salt and pepper, and bring it to a light simmer. Stir in the cheese until well combined. Lightly simmer for 3 to 5 minutes, stirring occasionally. Add the pulled rabbit, lemon juice, and herbs, check for seasoning, and remove from the heat. Let the sauce sit for five to ten minutes, it will thicken as it stands.
  4. Toss the noodles with the alfredo sauce. Finish with fresh parmesan, herbs, extra virgin olive oil, and enjoy with some nice crispy bread.
Chef’s notes

Small game hunting season is in full swing here in Minnesota. It’s a great way to get back in the field, as well as the perfect adventure for kids itching to experience the great outdoors. Plus, rabbit season lasts nearly six months of the year. This hearty alfredo will fuel you through an entire winter of cruising the woods.

Be sure to save the braising liquid from the rabbit. It makes for a fantastic soup base or stock often called for in other dishes. You can also roast the rabbit instead of braising. Doing a classic spit roast over an open fire will add a whole other level of flavor to the pasta. Just make sure to bring some bread to sop up all of the extra sauce.

Ingredients

Braised Rabbit

  • 1-2 whole rabbits, quartered
  • 1 qt. game stock
  • ¼ cup cider vinegar
  • ¼ cup carrot, diced
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 7 sprigs fresh thyme
  • 4 bay leaves
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • ¼ cup vegetable oil

Alfredo

  • 1 lb. fettuccine noodles
  • 1 qt. heavy cream
  • 1½ cups parmesan cheese, grated
  • 1 cup fontina cheese, diced
  • 1 stick butter, unsalted
  • 3 tbsp. fresh garlic, minced
  • 1 lemon, juiced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 tsp. cracked black pepper
  • 2 tsp. kosher salt
  • Extra virgin olive oil to finish

Also works with

Any wild game or poultry

Special equipment

Dutch oven or wide-bottom pot with lid

Preparation

  1. Preheat the oven to 350°F. Break down the rabbit into quarters for braising. Add the oil to a large pot or Dutch oven on high heat. When the oil is just about smoking, add the rabbit and brown on all sides. Remove the rabbit. Add the remaining ingredients (except for the stock) and sauté for 30 seconds. Then add the stock and bring to a simmer. Cover and cook in the oven for 1½ to 2 hours or until the meat is tender. Let the rabbit cool in the cooking liquid then remove and pull the meat to the desired size.
  2. Bring lightly salted water to a boil for the fettuccine noodles. Cook the fettuccine to desired tenderness and set aside.
  3. In a separate pot on medium-high heat add the butter and garlic. Cook the garlic until it just begins to start turning golden brown. Now add the heavy cream, season with salt and pepper, and bring it to a light simmer. Stir in the cheese until well combined. Lightly simmer for 3 to 5 minutes, stirring occasionally. Add the pulled rabbit, lemon juice, and herbs, check for seasoning, and remove from the heat. Let the sauce sit for five to ten minutes, it will thicken as it stands.
  4. Toss the noodles with the alfredo sauce. Finish with fresh parmesan, herbs, extra virgin olive oil, and enjoy with some nice crispy bread.
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Rabbit Alfredo

Recipe by: Lukas Leaf
Rabbit Alfredo
  • Course

    Main

  • Duration

    2½ hours

  • Serves

    6
Chef’s notes

Small game hunting season is in full swing here in Minnesota. It’s a great way to get back in the field, as well as the perfect adventure for kids itching to experience the great outdoors. Plus, rabbit season lasts nearly six months of the year. This hearty alfredo will fuel you through an entire winter of cruising the woods.

Be sure to save the braising liquid from the rabbit. It makes for a fantastic soup base or stock often called for in other dishes. You can also roast the rabbit instead of braising. Doing a classic spit roast over an open fire will add a whole other level of flavor to the pasta. Just make sure to bring some bread to sop up all of the extra sauce.

Ingredients

Braised Rabbit

  • 1-2 whole rabbits, quartered
  • 1 qt. game stock
  • ¼ cup cider vinegar
  • ¼ cup carrot, diced
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 7 sprigs fresh thyme
  • 4 bay leaves
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • ¼ cup vegetable oil

Alfredo

  • 1 lb. fettuccine noodles
  • 1 qt. heavy cream
  • 1½ cups parmesan cheese, grated
  • 1 cup fontina cheese, diced
  • 1 stick butter, unsalted
  • 3 tbsp. fresh garlic, minced
  • 1 lemon, juiced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 tsp. cracked black pepper
  • 2 tsp. kosher salt
  • Extra virgin olive oil to finish

Also works with

Any wild game or poultry

Special equipment

Dutch oven or wide-bottom pot with lid

Preparation

  1. Preheat the oven to 350°F. Break down the rabbit into quarters for braising. Add the oil to a large pot or Dutch oven on high heat. When the oil is just about smoking, add the rabbit and brown on all sides. Remove the rabbit. Add the remaining ingredients (except for the stock) and sauté for 30 seconds. Then add the stock and bring to a simmer. Cover and cook in the oven for 1½ to 2 hours or until the meat is tender. Let the rabbit cool in the cooking liquid then remove and pull the meat to the desired size.
  2. Bring lightly salted water to a boil for the fettuccine noodles. Cook the fettuccine to desired tenderness and set aside.
  3. In a separate pot on medium-high heat add the butter and garlic. Cook the garlic until it just begins to start turning golden brown. Now add the heavy cream, season with salt and pepper, and bring it to a light simmer. Stir in the cheese until well combined. Lightly simmer for 3 to 5 minutes, stirring occasionally. Add the pulled rabbit, lemon juice, and herbs, check for seasoning, and remove from the heat. Let the sauce sit for five to ten minutes, it will thicken as it stands.
  4. Toss the noodles with the alfredo sauce. Finish with fresh parmesan, herbs, extra virgin olive oil, and enjoy with some nice crispy bread.