Rabbit Breast and Mushroom Tagliatelle

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

Have you ever tried rabbit? If not, that’s a crying shame! The meat has a delicious mild flavor, very little fat, and it’s loaded with protein. Its texture is similar to chicken meat, but the taste is more special and refined. Try it in a simple recipe: tagliatelle with mushrooms and heavy cream.

Ingredients Needed for Rabbit Breast and Mushroom Tagliatelle

2 rabbit breast fillets, approx. 3.5 ounces each
salt
pepper
2 tablespoons of vegetable oil
½ onion, chopped
8 mushrooms, sliced
½ cup white wine
thyme
½ cup vegetable stock
½ lemon
½ cup heavy cream
1 tablespoon mustard
parsley
7 ounces of cooked tagliatelle

How to Cook Rabbit Breast and Mushroom Tagliatelle

  1. Place the rabbit fillets on your wooden board and season them with salt and pepper. Roll them.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the rabbit fillets and cook them for 7-8 minutes per side.
  3. Separately, heat the remaining oil in another skillet over medium heat. Add onion, mushrooms, and season them with salt and pepper. Cook them for 4-6 minutes.
  4. Add the white wine and season with fresh thyme. Next, add the vegetable stock, juice from half a lemon, the heavy cream, mustard, and the rabbit rolls. Bring the sauce to a boil and reduce the heat.
  5. Add parsley and then let the sauce to reduce by half. Add the cooked tagliatelle, give it a good stir, and keep the pan on the heat for 1 more minute.

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