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Earthier than chicken and similar in fat content and color, rabbit can be prepared in many of the same ways. We like it old-school: simple and tenderly braised in wine and mustard, just like you might find at a French bistro. We served ours with pappardelle, and it was one of our favorites. This one pairs perfectly with a Tito’s Pom Spritz Cocktail.
Ingredients | Serves 4
- 1 whole fryer rabbit, about 3 lb.
- 1 Tbsp. avocado oil
- 2 Tbsp. extra-virgin olive oil
- ½ cup all-purpose flour
- 1 yellow onion, small dice
- 5 cloves garlic
- 2 Tbsp. Dijon mustard
- 1 cup white wine
- 2 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 Tbsp. white balsamic vinegar
- 8 oz. creme fraiche
- 1 Tbsp. fresh thyme, finely chopped
- 1 Tbsp. fresh chives, finely chopped
- 1 16 oz. bag pappardelle pasta
- 3 oz. Comté cheese
- Salt and fresh-cracked black pepper
Preparation
- Heat the grill to approximately 300 degrees, and place a medium-large Dutch oven on the hot grate. Add avocado oil, and brown rabbit on all sides. Add onion, garlic, white wine, mustard, chicken broth, bay leaves, thyme sprigs, and salt and pepper; cover and close the grill. Braise for approximately 45 minutes to 1 hour. Once the rabbit is tender, remove it to a plate to rest and cool enough to pull the meat from the bones.
- To the braising liquid, whisk in flour, vinegar and creme fraiche until the flour is cooked and no lumps are remaining, approximately 3 to 5 minutes.
- In a large pot of boiling water, cook the pasta according to directions, and drain.
- Toss the cooked pasta in the braising liquid; remove to a serving platter. Top pasta with pulled rabbit meat, and garnish with fresh thyme, chives and Comté cheese.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
