BIG GAME BUTTER RECIPES

Steps:

• Preheat the oven to 350°F. Break down the rabbit into quarters for braising. Add the oil to a large pot or Dutch oven on high heat. When the oil is just about smoking, add the rabbit and brown on all sides. Remove the rabbit. Add the remaining ingredients (except for the stock) and sauté for 30 seconds. Then add the stock and bring to a simmer. Cover and cook in the oven for 1½ to 2 hours or until the meat is tender. Let the rabbit cool in the cooking liquid then remove and pull the meat to the desired size.
• Bring lightly salted water to a boil for the fettuccine noodles. Cook the fettuccine to desired tenderness and set aside.
• In a separate pot on medium-high heat add the butter and garlic. Cook the garlic until it just begins to start turning golden brown. Now add the heavy cream, season with salt and pepper, and bring it to a light simmer. Stir in the cheese until well combined. Lightly simmer for 3 to 5 minutes, stirring occasionally. Add the pulled rabbit, lemon juice, and herbs, check for seasoning, and remove from the heat. Let the sauce sit for five to ten minutes, it will thicken as it stands.
• Toss the noodles with the alfredo sauce. Finish with fresh parmesan, herbs, extra virgin olive oil, and enjoy with some nice crispy bread.