Rabbit Alfredo
Lukas LeafLukas Leaf is an avid, passionate outdoorsman and chef born and raised in Minnesota and has spent the majority of his cooking career specializing in wild game and foraged ingredients. From weekends on the ice in his family's fish shack on Mille Lacs Lake to spring fishing trips in the Boundary Waters Canoe Area, connecting with nature and our cherished wild places has long been cemented as a way of life. Lukas is a dedicated husband and father to twin girls and spends his free time fishing, foraging, hunting, camping, and cooking his way through the great outdoors. Lukas is the lead chef for Modern Carnivore, executive director at Sportsmen for the Boundary Waters, and a wild foods contributor for MeatEater.
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 seasonlasts 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
- Preheat the oven to 350°F.Break down the rabbitinto 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.
- Bring lightly salted water to a boil for the fettuccine noodles. Cook the fettuccine to desired tenderness and set aside.
- 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.
- 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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Save this recipe
Rabbit Alfredo
Recipe by:Lukas Leaf
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 seasonlasts 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
- Preheat the oven to 350°F.Break down the rabbitinto 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.
- Bring lightly salted water to a boil for the fettuccine noodles. Cook the fettuccine to desired tenderness and set aside.
- 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.
- Toss the noodles with the alfredo sauce. Finish with fresh parmesan, herbs, extra virgin olive oil, and enjoy with some nice crispy bread.