Braised Rabbit and Fennel Parpardelle

Chef Ken Addington of Brooklyn, New York's Five Leaves

Wine Recommendation: This dish can take either a white or a red as a partner. The white should be on the broader side of the spectrum, with plenty of weight and texture, like d’Arenberg’s The Hermit Crab—a McLaren Vale blend of Viognier and Marsanne. Avoid overly rich reds and choose a subtler, savory example, such as a Shiraz-Viognier from Domaine Terlato & Chapoutier in Victoria.

  • Vegetable oil to coat pan
  • 4 rabbit legs
  • Salt and pepper, to taste
  • 2 tablespoons each carrots, onions and celery
  • 8 ounces white wine
  • 4 ounces Pernod
  • Sachet: 1 tablespoon coriander seed, 1 tablespoon fennel seed, 1 bay leaf and 1 tablespoon black peppercorns
  • 6 cups chicken stock
  • 2 heads fennel cut into ¼ inch wedges
  • 1½ pounds parpardelle pasta
  • 2 tablespoons chopped parsley
  • ¼ cup unsalted butter
  • 1 lemon, juice and zest
  • Thinly sliced scallion
  • Cilantro sprigs
  • ¼ cup picholine olives, pitted, rough chopped
  • 1 tablespoon thinly sliced fresh red Thai chilies
  • ¼ cup coarse breadcrumbs

To prepare: Heat oil in large heavy-bottomed pan.

Season rabbit with salt and pepper. Sear until golden, then remove.

Add chopped carrots, onions and celery. Cook over medium heat until they wilt. Add wine and Pernod and reduce by half. Place rabbit legs, sachet and chicken stock into the pan. Simmer lightly for 1½ hours until tender. Remove legs to cool. Strain braising liquid into another pot and reduce by half before adding fennel. Simmer for 20 minutes or until tender.

Once rabbit is cool, remove meat from bone, being mindful of small bones around joints.

Boil pasta 3-4 minutes in lots of water, then drain.

Toss shredded rabbit meat, chopped parsley, butter, lemon juice and zest in with cooking fennel. Season with salt and pepper, remove from heat and add pasta. Serve family style. Garnish with scallion,cilantro, olives, chili and breadcrumbs.

Published on July 8, 2010
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