Fettuccini with Rabbit and Currant-Port Glaze Recipe

Name: Fettuccini with Rabbit and Currant-Port Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, plus 1 tablespoon; Reserved rabbit meat, from stock, recipe follows; Salt and pepper; 1 tablespoon diced shallot; 1/2 cup Port; 1/4 cup dried currants; 1 to 1 1/2 cups Rabbit Demi-glace, recipe follows; 1/2 pound cooked fettuccini; Truffle oil; 1 (3 pound) rabbit; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onion; 1 garlic head, halved; 1/2 teaspoon dried thyme; 1/2 teaspoon black peppercorns; 1 teaspoon salt; 2 cups veal stock; 3 cups chicken stock

Servings: persons

1 tablespoon butter, plus 1 tablespoon
Reserved rabbit meat, from stock, recipe follows
Salt and pepper
1 tablespoon diced shallot
1/2 cup Port
1/4 cup dried currants
1 to 1 1/2 cups Rabbit Demi-glace, recipe follows
1/2 pound cooked fettuccini
Truffle oil
1 (3 pound) rabbit
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 garlic head, halved
1/2 teaspoon dried thyme
1/2 teaspoon black peppercorns
1 teaspoon salt
2 cups veal stock
3 cups chicken stock

1
Heat 1-tablespoon butter in a skillet until very hot, but not brown.
2
Add diced rabbit meat and season lightly with salt and pepper.
3
Saute until lightly golden.
4
Add shallots.
5
Deglaze pan with port wine and simmer for 1 to 2 minutes.
6
Add currants and rabbit demi-glace.
7
Cook slowly until rabbit is cooked through, about 3 to 4 minutes.
8
Melt remaining butter in a saute pan.
9
Add fettuccini and a dash of truffle oil and toss to heat through.
10
Divide onto 4 plates.
11
Spoon equal amounts of rabbit and sauce over each portion of pasta.
12
Drizzle lightly with more truffle oil.
13
Preheat oven to 375 degrees F.
14
Bone out rabbit and cut meat into 1-inch cubes.
15
Reserve meat and bones.
16
Roast rabbit bones until nicely browned, about 30 minutes.
17
Remove from oven and break up into pieces.
18
Place bones in an 8-quart or larger stockpot.
19
Add vegetables, garlic, seasonings, and stock.
20
Bring to a simmer and let simmer for 45 minutes.
21
Drain stock.
22
Let stand and skim off any fat or residue on top.
23
Return to stove and reduce until a demi-glace consistency, 1 to 1 1/2 cups.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon butter, plus 1 tablespoon, Reserved rabbit meat, from stock, recipe follows, Salt and pepper, 1 tablespoon diced shallot, and more.

Yes, Fettuccini with Rabbit and Currant-Port Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccini with Rabbit and Currant-Port Glaze

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