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Trenette with Rabbit and Shiitake Mushroom Sauce Recipe

Trenette with Rabbit and Shiitake Mushroom Sauce Recipe

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Trenette with Rabbit and Shiitake Mushroom Sauce

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Ingredients

Count

Nutrition

308

Calories

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Ingredients:

Serving

3/4 lb fresh shiitake mushrooms , stems discarded
a 2-lb rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired
all-purpose flour for dredging
3 tbsp olive oil
5 oz pancetta ( italian unsmoked cured bacon)
1 large onion, chopped
2 large garlic cloves, chopped
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tbsp finely chopped mixed fresh herbs such as sage , rosemary , and thyme leaves
garnish: finely chopped fresh parsley leaves

Directions:

Make sauce: Preheat oven to 325°F.
Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.
In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.
Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.
Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.
In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.96 Kcal (1289 kJ)
Calories from fat	196.7 Kcal
		% Daily Value*
Total Fat	21.86g	34%
Cholesterol	28.35mg	9%
Sodium	933.81mg	39%
Potassium	530.16mg	11%
Total Carbs	12.26g	4%
Sugars	3.51g	14%
Dietary Fiber	3.33g	13%
Protein	10.95g	22%
Vitamin C	3.2mg	5%
Calcium	63.1mg	6%

Amount Per 100 g
Calories	76.71 Kcal (321 kJ)
Calories from fat	49 Kcal
		% Daily Value*
Total Fat	5.44g	34%
Cholesterol	7.06mg	9%
Sodium	232.62mg	39%
Potassium	132.07mg	11%
Total Carbs	3.05g	4%
Sugars	0.87g	14%
Dietary Fiber	0.83g	13%
Protein	2.73g	22%
Vitamin C	0.8mg	5%
Calcium	15.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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