Brown rabbit loins in olive oil	Rabbit Pasta

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Rabbit Pasta

Source: Fox 2 News, January 24, 2016

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Ingredients

• 4 oz rabbit loin (cooked)

• 2 oz heavy cream

• 1 Tbsp Marsala wine

• 2 oz Veal Demi (see recipe)

• Fried shallots, garnish

• 2 cups Black Pepper Pasta (see recipe)

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Preparation

In a skillet, reduce cream by one-half. Add Marsala and slightly reduce. Add demi and bring to a simmer. Add rabbit and simmer 2 minutes. Toss in pasta and garish with fried shallots.

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Veal Demi

• 10 lb veal bones

• 3 carrots, rough chop

• 2 yellow onions, rough chop

• 20 whole peeled garlic cloves

• 6 oz can tomato paste

• 1/2 cup parsley stems

• 2 cups red wine

Roast bones for 1 hour at 400 degrees. Brush tomato paste on bones and return to oven for 15 minutes. Add onion, carrot and garlic, and roast an additional 40 minutes at 350 degrees. Transfer bones and vegetables to 20 quart stock pot.

Pour red wine into pan used for roasting bones and scrape up any browned bits from pan and transfer to stock pot. Cover bones with water and simmer 12-24 hours. Strain stock and refrigerate overnight.

Remove fat from top. Reduce liquid to about 2 cups.

Yield: 2 cups

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BLACK PEPPER Pasta

• 1 cup all purpose flour

• 2 medium eggs

• 1 Tbsp olive oil

• 1 tsp cracked black pepper

• 1 tap kosher salt

• 1/4 cup grated pecorino cheese

Using mixer and dough hook, blend all ingredients, careful not to over mix. About 2 minutes should do it on low speed. Remove from mixing bowl and work with hands for an additional 2 minutes. Rest for 30 minutes. Roll and cut into desired shapes.