John Myers
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Shredded Rabbit with Pasta
The perfect shredded rabbit with pasta recipe with a picture and simple step-by-step instructions.
- 600 g Rabbit leg
- 200 g Mushrooms brown
- 3 Shallots
- 80 g Bacon cubes
- 80 g Oil
- 2 tbsp Mustard
- 1 tsp Dried tarragon
- 200 ml Riesling
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Mace
- Telly cherry pepper
- 200 ml Cream
- 1 tbsp Mondamin
- Freshly chopped chives
- 500 g Pasta of your choice
- With us Mafaldine
- Remove the legs of the rabbit and chop them up. Season with a little oil, seasoned salt, garlic pepper and mace. Put aside. Clean the mushrooms and cut them in slices. Peel the scallops and cut into fine wedges.
- Leave the bacon in the pan and crunch it briefly, then add the shallots and fry them, then add the mushrooms and fry everything until crispy for 10 minutes. Remove from the pan and pour in some oil, fry the rabbit slices in hot oil until crispy, add the mushroom mixture and mix well. Deglaze with Riesling and season with mustard. Season with tarragon, seasoned salt, pepper and garip pepper and deglaze with Riesling. Braise for 10 minutes.
- In the meantime, cook the desired pasta. Then deglaze the strips with cream! Top with chives and serve with pasta! There was also lettuce!
Garlic pepper:
- Garlic and pepper all-rounder; o)
Seasoning salt:
- My seasoning salt
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