This delicious recipe is courtesy of chef Lachlan Patterson.

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Ingredients

Ingredient Checklist
For the confit
For the roasted chicken brodo
For the agnolotti

Directions

Instructions Checklist
  • To make confit: Place rabbit legs in a colander set over a bowl. Sprinkle with salt and add rosemary and thyme. Cover and transfer to a refrigerator for 24 hours.

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  • Preheat oven to 225 degrees. Rinse rabbit legs under cold water and pat dry. Place legs in a large Dutch oven in a single layer. Add enough olive oil to cover by 1/4 inch. Top with a parchment paper round, and place directly on oil. Transfer to oven and cook until meat if falling off the bone, about 7 hours. Remove from oven and set aside.

  • To make the Rroasted chicken brodo: Preheat oven to 450 degrees. Cut remaining rabbit portions into 5 equal pieces; set aside.

  • Heat oil in a large, heavy-bottomed roasting pan until very hot. Add rabbit and chicken wings; roast until golden brown on one side, about 10 minutes. Turn meat and add carrot, celery, and garlic; transfer to oven and continue roasting until meat and vegetables are browned, about 10 minutes more.

  • Remove pan from oven. Remove meat and vegetables from pan and set aside. Strain fat from bottom of pan and reserve. Return roasting pan to stove and add 4 cups chicken stock. Heat over high heat while scraping up any caramelized brown bits from bottom of pan. Return meat and vegetables to roasting pan, along with remaining chicken stock. Bring to a boil and immediately reduce to a simmer. Let simmer for 2 1/2 hours. Strain liquid through a fine mesh sieve lined with cheesecloth; season with salt and pepper. Keep warm until ready to use.

  • To make the agnolotti: Remove meat from rabbit legs and tear into small pieces; set aside. Heat butter in a medium skillet over medium heat. Add carrot and celery root and cook, stirring, until softened. Add shallots, spinach, and garlic, continue to cook, stirring, about 1 minute more. Add rabbit pieces and 1/4 cup of the brodo. Cook until liquid is reduced by half.

  • Remove from heat and transfer mixture to a large bowl along with egg, parmesan, mascarpone, rosemary, and parsley; stir to combine. Transfer mixture to the bowl of a food processor and pulse until rabbit is broken up and mixture is well incorporated.

  • Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Divide dough into four equal pieces. Working with one piece at a time, and keeping remaining dough wrapped in plastic, dust dough lightly with flour, and run it once through the machine. Fold the dough in half, pressing it down with your fingertips, and run through the machine again. Repeat this step four or five times, dusting lightly with flour if needed, until the dough is smooth and elastic.

  • Now change the rollers of the pasta machine to a decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat process with remaining pieces of dough.

  • Place dime-size dollops of stuffing in the center of pasta sheets, spacing each dollop about 1/2 inch apart. Fold pasta sheets lengthwise over stuffing, pressing down to enclose. Using your fingers, pinch between each dollop of filling. Using a fluted pastry cutter, trim off excess dough and cut between each piece of filling to form agnolotti.

  • Bring a large pot of water to a boil. Add salt and return to a boil. Add agnolotti and cook until tender and heated through, about 1 minute; drain.

  • Bring a large pot of water to a boil. Add parsnips and cook until tender; drain and set aside. In a large saucepan, heat 1/4 cup reserved chicken fat. Add shallots, rosemary, and parsley. Cook, stirring, until shallots are soft and translucent. Add parsnips and cooked agnolotti, cook, stirring gently until agnolotti are heated through; season with salt and pepper.

  • Divide evenly between 6 shallow bowls. Pour over warm brodo and top with spinach. Season with sea salt and pepper, and garnish with Parmesan. Serve immediately.

Reviews (9)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
09/05/2008
You can't really compartmentalize the rabbits for keeping and the rabbits for eating. My two current bunnies, Binky and Boko are "New Zealand Fryers" but they have great personalities. Martha's show has promoted rabbits as pets before. (My other pet - a cat - is a normal shorthair, not a stew pet.)
Rating: Unrated
09/03/2008
Rabbit is another meat for eating! I have a pet rabbit too get over it!! I also have chickens and ducks who I love but I eat chicken and duck! Leave Martha alone you dorks. My answer to you all is Blah Blah Blah!
Rating: Unrated
09/03/2008
Besides using a rabbit, this is an all day affair. Come on Martha-WHO HAS THE TIME for something like this?
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Rating: Unrated
09/03/2008
Our pets are a German Shepard, a Doxie, a 20 lb black cat, and a 20 pd white rabbit, they all live and sleep together. The dogs protect the rabbit. How do they sleep together. Well if you were to go into our garage you would find the shepard stretched out with his head on the rabbit (pillow) the cat ontop the dog and the little doxie beside his belly. So sweet. The shepard also protects our little girl "Kim". Thanks for reading this. Marlene
Rating: Unrated
05/29/2008
"jodavis", I am afraid that you are showing serious ignorance here - the only difference between "meat" rabbits and companion rabbits is that they are raised in cramped cages, factory farmed, unloved and slaughtered still young. If you wouldn't eat CAT or DOG - DON'T EAT RABBITS. Accord them some respect BECAUSE RABBITS DESERVE BETTER.
Rating: Unrated
05/26/2008
RabbitWise, a rabbit advocacy organization has reveived a ton of complaints about this recipe. Rabbits are the third most popular pet in the USA. Can you imagine a recipe using a puppy or a ktten? "Meat" rabbits, like other food animals, are babies when they are slaughtered. The rescued "meat" rabbit that I have lived with for the last 8 years is smart, communicative and a real character---just like my other house rabbits. For a mouthful of flesh, you'd particiapte in this?
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Rating: Unrated
05/19/2008
Totally side stepping the rabbit issue, I thoroughly enjoyed Chef Lachlan Patterson as a guest and an instructor. Please invite him back !!!
Rating: Unrated
05/16/2008
Meat rabbits are not your pet rabbits. everyone has their opinion and lifestyle which is a great gift. we need to be respectful and strive to live and express it without force or offense. there is a lot we can learn from each other, good and bad, in our journey to become the best we can be. take the recipe and make it your own way- use chicken or omit the meat. me personally, this is something to order in the restaurant. this is an all day affair!
Rating: Unrated
05/16/2008
You said exactly what I was going to say and hopefully more people will chime in and say the same thing. Martha you are supposed to be an animal lover! As soon as I saw this on today's show I turned the station. How disgusting and insensitive. You've certainly lost my vote.