This is a recipe that we at Luka’s have used with Jones Family Farm rabbits. It takes advantage of tasty spring ingredients like fava beans. —RM
4 rabbit legs (with thigh pieces)
2 tablespoons olive oil
1 carrot, small dice
2 celery stalks, small dice
1 yellow onion, small dice
4 cloves garlic, crushed
1 ounce dried porcini
4 sprigs thyme
1 bay leaf
1 cup white wine
8 cups chicken stock
1 pound fava beans, shelled
½ pound pappardelle pasta
½ pound fresh porcini, cut into ½-inch pieces
1 tablespoon butter
Lemon juice (to taste)
Season rabbit with salt and pepper. Roast on a sheet tray at 375° for 20 minutes until golden brown.
Heat olive oil in a medium braising pot over medium-low heat. Sauté rabbit until golden brown.
Remove rabbit and set aside, and then sauté carrots, celery, onions, and garlic for 5 minutes. Add dried porcini and herbs and then deglaze the pan with the wine. Add rabbit and chicken stock, then bring to a simmer over low heat and cook for about 1 hour or until meat is tender.
Remove meat from the stock. Strain stock, discard vegetables, and reduce stock by a third to intensify flavors.… Read More