Rabbit Cannelloni

Source: Ariccia Trattoria & Bar the hotel at Auburn University
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Main Ingredient: Game, Vegetables, Fruit, Pasta, Cheese
Menu Part: Entree
Cuisine Type: Italian
Serves: Four to six servings

Incorporate game onto your pasta night selection with this flavorful Rabbit Cannelloni.

Ingredients

1 whole rabbit
Olive oil as needed
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrot
1/2 gal. chicken stock
2 springs thyme
1 bay leaf
1 can diced tomatoes
Truffle oil
Pasta sheets
Parmesan cheese
Egg wash
Butter, room temperature

Steps

  1. Breakdown rabbit into 8 pieces.
  2. Sear rabbit in olive oil, until golden brown.
  3. Remove rabbit and add carrots, celery and onions. Cook until nicely caramelized.
  4. Add rabbit and cover with chicken stock.
  5. Add bay leaf, thyme, truffle oil and tomatoes.
  6. Braise rabbit for about 2 hours, or until meat falls off bone.
  7. Take rabbit out, remove meat and reserve.
  8. Strain braising liquid and reserve.
  9. Take pasta sheets and brush with egg wash.

Assemble cannelloni:

  1. Place rabbit meat along edge of pasta sheet.
  2. Roll pasta dough until rabbit meat is covered.
  3. Cut cannelloni into desire shape
  4. Place cannelloni in oven-safe pan.
  5. Before putting cannelloni in oven, add some braising liquid and Parmesan cheese (half way). Cover with aluminum foil and bake at 400°F for about 20 minutes.
  6. While waiting, reduce 1 cup of braising liquid until you get about 1 tablespoon’s worth.  Sauce will be thick. Add little butter to loosen it up and serve on top of cannelloni.