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Receta Trenette With Rabbit And Shiitake Mushroom Sauce
by Global Cookbook

Trenette With Rabbit And Shiitake Mushroom Sauce
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Ingredientes

  • 3/4 lb Fresh shiitake mushrooms, stems discarded
  • 2 lb Rabbit, thawed if frzn, cut into serving pcs and liver minced and reserved if you like
  •     All purpose flour for dredging
  • 3 Tbsp. Extra virgin olive oil
  • 5 ounce Pancetta or possibly bacon, minced coarse
  • 1 lrg Onion, minced
  • 2 lrg Garlic cloves, shopped
  • 1 sm Head garlic, whole, unpeeled
  • 1/4 c. White wine vinegar
  • 1/2 c. Dry white wine
  • 2 c. Beef broth
  • 1 c. Water
  • 2 Tbsp. Finely minced mixed fresh herbs such as sage, rosemary and thyme
  • 3/4 lb Fresh or possibly dry trenette or possibly pappardelle
  •     Finely minced parsley for garnish

Direcciones

  1. To set the thing up, I'm missing some file or possibly another, yada, yada, yada, so here they are NOT in
  2. Preheat oven to 325 F.
  3. Cut mushrooms into 1/4 inch thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.
  4. In a large heavy ovenproof skillet heat oil over moderately high heat till warm but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in skillet saute/fry pancetta or possibly bacon, stirring, till golden brown. Add in onion and minced garlic and saute/fry, stirring, till onion is golden brown. Add in vinegar and wine and deglaze skillet, scraping up browned bits. Simmer onion mix till liquid is evaporated, about 5 min. Cut off and throw away top 1/4 inch head of garlic, exposing cloves and head to onion mix with broth, water and herbs. Bring mix to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour or possibly till meat is tender.
  5. Transfer rabbit to a plate and cold slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with a fork and stir sauce well.
  6. Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver, if using. Simmer sauce over moderate heat 10 min and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered before being chilled, covered.
  7. In an 8 quart. kettle bring 7 quarts. salted water to boil. Cook pasta till al dente and drain in a colander. In a large heated bowl immediately toss pasta with sauce and garnish with parsley.
  8. Serves 4 to 6 as a main course.