Smoked Rabbit With Chanterelle Mushroom Sauce Over Fettucine Smoked Rabbit With Chanterelle Mushroom Sauce Over Fettucine Recipe

Ingredients

Rabbit Marinade

2 (3-pound) rabbits, cleaned

1 1/2 cups olive oil

1/2 cup white wine vinegar

2 sprigs tarragon, chopped

2 sprigs thyme, chopped

6 cloves garlic, minced

1 large onion, chopped

1 teaspoon each salt and freshly ground pepper

Chanterelle Mushroom Sauce

1 1/2 cups chanterelle, shiitake, or morel mushrooms

3 tablespoons butter

1 1/2 cups heavy cream

Salt and freshly ground pepper to taste

2 pounds fettucine pasta, cooked and drained

How to make Smoked Rabbit With Chanterelle Mushroom Sauce Over Fettucine

In a large baking pan marinate the rabbits in the oil, vinegar, and spices.
Refrigerate for 24 hours, turning the rabbits a couple of times while they marinate.
Remove the rabbits from the marinade and place them in a hot smoker.
Smoke for 45 minutes, turning every 15 minutes.
Allow the rabbits to cool after smoking.
Debone the rabbits and cut the meat into bite-size pieces.
In a large skillet saute the mushrooms in butter.
Add the cream and rabbit.
Bring the cream to a boil, and cook it until it thickens and coats a spoon.
Sprinkle with salt and pepper.
Add the fettucine to the cream mixture and heat it through.