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.
Shred rabbit meat and discard bones.
Blanch fava beans in boiling water for 30 seconds, then place in an icewater bath and peel off membranes.
Cook pappardelle al dente. Drain and set aside.
Sauté fresh porcinis in butter until tender. Deglaze with broth and then add rabbit meat, pasta, and fava beans. Toss and season with salt, pepper, and a hint of lemon juice (if needed).
Grate pecorino over top and serve. Serves 4–6.