Monday, October 29, 2012
Penne with Rabbit and Mushrooms
Saddle of Cottontail Rabbit and liver (you can use the legs if cooking for more than one person)
Fresh Herbs- I used Chives, Thyme and Rosemary since that is all I had
Dice the liver and saddle of the cottontail in bite sized pieces. Slice the mushrooms. Chop the herbs. Grate the cheese.
Cook the Pasta in salted water. Heat butter in a pan and add the diced shallots and green onions. When cooked add diced rabbit until half way cooked. Then add the sliced mushroom and herbs. Deglaze with the wine and broth. Reduce liquid to about half. Add cooked pasta and toss. Retain the cooked pasta water. Then add the cheese and toss. If the pasta is too dry add pasta water. Of course season along the way.
Posted by gourmetsportsman at 10:59 PM
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