Week 11 Rabbit Tetrazzini

June18
  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups rabbit, shredded, previously cooked
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 pound assorted mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy whipping cream
  • 1 cup rabbit broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Mozzarella
  • 1/4 cup dried Italian-style breadcrumbs

Directions

1.) Preheat the oven to 450 degrees F.

2.) Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.

3.) Place the shreded rabbit into a large bowl.

4.) Add 1 tablespoon each of butter and oil to a large, cast iron skillet.  Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the rabbit.

5.) Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

6.) Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the rabbit mixture. Toss until the sauce coats the pasta and the mixture is well blended.

7.) Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

posted under Recipe

Email will not be published

Website example

Your Comment: