Finally a recipe for you - I apologize for the phone-quality photos, but there wouldn't be any at all if it weren't for my gracious French-German hosts who put me up in their apartment in Paris last month. This dish is easy, delicious, and can accommodate other spring veggies if you don't like asparagus. If you omit the prosciutto, add something salty like olives or anchovies. The rabbit part of this recipe is based on this brilliant Simply Recipes concoction.
1 rabbit, cut into 6 pieces (ask your butcher to do this for you) - reserve the head, ribs, and kidneys
4 large shallots, sliced
1c white wine
1 1/2c water
3/4c grainy mustard
1t dried thyme
4T chopped parsley
1 package fusilli
5 slices prosciutto
1 bunch asparagus
Put rabbit head and ribs in 1c water; bring to a boil, skim, then simmer gently until liquid is reduced to 1c (you can forget about this pot while you're cooking -- it'll be ready by the time you need it).
Salt rabbit pieces. Remove thin membrane from kidneys; salt the kidneys too. Let the rabbit pieces sit 30 min.
Cut asparagus into 1/2 inch pieces. Toss with olive oil, salt and pepper. Roast in a 350 deg. oven for 20 minutes, until slightly browned.
Slice prosciutto into strips. Set aside with asparagus.
When the rabbit is done resting, heat the butter. Brown the rabbit pieces on all sides in batches. Remove rabbit.
Add shallot to the butter and brown well. Deglaze with wine.
Strain the rabbit stock and add it to the pan, along with the mustard and thyme. Bring to a boil, then add the dark meat and kidneys of the rabbit and lower the heat to a simmer. Simmer 20 minutes, then add the white meat. Simmer 20 more minutes.
Remove rabbit from sauce. Turn heat to high and reduce sauce by half.
In the meantime, cook the pasta in copiously salted water.
When sauce is reduced, add the cream and parsley. Stir in the pasta, the rabbit pieces, and the prosciutto and asparagus. Serve.
|Check out that gorgeous cookware!|