Pasta with Rabbit

Pasta with Rabbit is a delightful dish that combines tender rabbit meat with al dente pasta and a rich, savory sauce. This Kosher American recipe offers a unique twist on traditional pasta dishes, making it perfect for a cozy dinner.

Ingredients

• Rabbit leg - 300 grams
• Pasta (fettuccine or pappardelle) - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned diced tomatoes - 400 grams
• Chicken broth (low sodium) - 250 ml
• Fresh thyme - 1 teaspoon, chopped
• Bay leaf - 1
• Salt - 1 teaspoon (to taste)
• Black pepper - 1/2 teaspoon (to taste)
• Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the rabbit legs and brown them on all sides, about 5-7 minutes. Remove the rabbit and set aside.
2. In the same skillet, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
3. Add the canned diced tomatoes, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Return the rabbit to the skillet, cover, and simmer for about 30 minutes until the rabbit is tender and fully cooked. Remove the rabbit, shred the meat, and discard the bones.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Remove the bay leaf from the sauce and add the shredded rabbit back to the skillet. Toss in the cooked pasta, ensuring everything is well combined.
7. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from rabbit meat, which supports muscle growth and repair.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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