From Chef Chris Cody of Dijon
Makes 6 servings.
For the Rabbit Stock
2 rabbit carcasses, cleaned of all meat
2 cup of cabernet
1 diced onion
1 diced carrot
2 celery stalk, diced
3 cloves garlic
2 tbsp. tomato paste
2 bay leaves
3 quarts of water
For the Stew
2 whole rabbits, skinned, and meat trimmed (tenderloins, leg, and breast meat)
1 tbsp. unsalted butter, chilled
8 oz. slab bacon, chiffonade
1 Spanish onion, diced
1 cup of crimini mushrooms
3 sliced carrots, blanched
2 garlic cloves, minced
4 cups of rabbit stock (recipe follows)
1 cup of cabernet wine
2 bay leaves
1 tbsp. of caramel colored roux (made by taking one part butter and one part flour and warming on low flame on stovetop while stirring for approximately 2 hours)
1 1/2 lb. fresh fettuccine (cooked al dente)
1 tbsp. fresh chopped chives
Salt and pepper to taste
To make Rabbit Stock:
Preheat oven to 500°F. Cut all the meat off the rabbit legs, chest, and ribs (or have a butcher do this for you). Reserve the meat for the rabbit stew. Coat the rabbit bones with tomato paste, then roast for 45 minutes. Deglaze the pan with cabernet.
Place the roasted bones, wine deglaze, onions, carrots, celery, garlic, and bay leaves into a stock pot. Add 3 quarts of water. Bring to a boil, then simmer on low for 2 hours or until reduced by half. Strain and reserve for stew.
To make Rabbit Stew:
Warm a large sauté pan over medium-low heat. Add the butter, bacon, rabbit meat, carrots, and onions; cook until golden brown. Deglaze the pan with cabernet. Add bay leaves, garlic, mushrooms, and stock; simmer until reduced by half. Stir in the roux, then bring the mixture to a boil. Add fettuccine, salt, and fresh ground pepper. Garnish with chives.
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