Fettuccini With Rabbit And Currant-Port Glaze
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Butter (plus 1 tablespoon)1 tsp
Salt1 tbsp
Shallot (diced)1 cup
Port1 cup
Currants (dried)450 g
Fettuccini (cooked)1360 g
Rabbit1 cup
Carrot (diced)1 cup
Celery (diced)1 cup
Onion (diced)1 tsp
Dried Thyme1 tsp
Black Peppercorn3 cups
Chicken StockDirections:
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