Pasta with Rabbit and Chanterelles

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

The saddle or loin midsection of the rabbit cooks in much less time than the legs, so the cook is faced with a problem similar to that presented by chicken or duck: If you cook the bird until the thighs are done, the breast is overcooked. The best way to handle rabbit is to separate the legs from the saddle and slowly braise the former but quickly roast the latter. In this pasta dish, you do not have to include both sections of the rabbit but could use just braised legs. It is difficult to