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Linguine With Braised Rabbit

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“From VE +T”
1hr 45mins

Ingredients Nutrition


  1. Remove the front and hind legs from rabbits. Trim belly flaps from saddle of the rabbits and discard.
  2. Heat 40g butter in a large casserole over low heat. Add rabbit saddles and brown for 3 mins each side or until golden brown then remove. Add legs and brown.
  3. Add thyme springs, bay leaves, star anise, peppercorns and stock to rabbit legs and bring to simmer. Cover and cook for 25 minutes. Add saddles, cover and cook for a further 20 minutes or until meat is very tender.
  4. Strain mixture through a fine sieve, reserving cooking liuqid. Cool rabbit pieces slightly, then finely shred meat, discarding bones with the other solids.
  5. Heat remaining butter in a saucepan over medium heat. Add onion, grlic and chopped thyme, cook for 5 mins or until onion has softened. Add reserved liquid and simmer over high heat for 35 minutes or until reduced by half.
  6. Add rabbit meat, pecorino, almonds, orange zest, and parsely. Simmer for 5 mins or until cheese melts and the sauce thickens slightly, then season.
  7. Meanwhile, cook pasta until al dente. Drain, return pasta to pan, add rabbit sauce and toss well to combine.

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