Linguine With Braised Rabbit

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 (1 kg) rabbits
• 80 g butter
• 6 thyme, sprigs
• 1 1/2 teaspoons thyme, chopped
• 2 bay leaves
• 2 star anise
• 1 teaspoon peppercorn
• 1 liter chicken stock
• 1 onion, finely chopped
• 2 garlic cloves, thinly sliced
• 80 g pecorino cheese, finley grated
• 120 g slivered almonds, roasted
• 2 oranges, zested
• 1 cup parsley, finely chopped
• 300 g linguine, dry

Recipe

• 1 remove the front and hind legs from rabbits. trim belly flaps from saddle of the rabbits and discard.
• 2 heat 40g butter in a large casserole over low heat. add rabbit saddles and brown for 3 mins each side or until golden brown then remove. add legs and brown.
• 3 add thyme springs, bay leaves, star anise, peppercorns and stock to rabbit legs and bring to simmer. cover and cook for 25 minutes. add saddles, cover and cook for a further 20 minutes or until meat is very tender.
• 4 strain mixture through a fine sieve, reserving cooking liuqid. cool rabbit pieces slightly, then finely shred meat, discarding bones with the other solids.
• 5 heat remaining butter in a saucepan over medium heat. add onion, grlic and chopped thyme, cook for 5 mins or until onion has softened. add reserved liquid and simmer over high heat for 35 minutes or until reduced by half.
• 6 add rabbit meat, pecorino, almonds, orange zest, and parsely. simmer for 5 mins or until cheese melts and the sauce thickens slightly, then season.
• 7 meanwhile, cook pasta until al dente. drain, return pasta to pan, add rabbit sauce and toss well to combine.