Rabbit Pasta with Verjus and Whole Grain Mustard
- 1 pound rabbit meat, preferably loin
- flour
- 3 tablespoons canola oil
- 1 1/2 cup Verjus
- 1 tablespoon shallots, finely chopped
- 2 cups heavy cream
- 4 teaspoons whole grain mustard
- salt
- black pepper, fresh ground
- white pepper, fresh ground
- chives, chopped for garnish
Cut the rabbit meat into strips about 1/4 inch by 2 inches. Pat the meat dry, season liberally with salt and fresh ground black pepper, dredge in flour then toss in a strainer to remove excess flour. Meanwhile, heat oil in a large saute pan until almost smoking. Add some of the rabbitenough so that it cooks in a single layer without crowding. Cook, tossing lightly until browned. Repeat with the rest of the rabbit. If the pan begins to burn, wipe clean and start with fresh oil.
When all the rabbit is cooked, degrease the pan. Add the Verjus and shallots and cook until the shallots are translucent and the Verjus is reduced to a golden, syrupy consistency. Add the cream and reduce until thickened to a nice sauce. Whisk in the mustard. Season to taste with salt and freshly ground white pepper. Add the rabbit back to the sauce and toss to coat the meat.
Serve over Fettuccini with chive garnish.
Serves Four
Fort Bragg, CA