Gemelli with Rabbit and Broccolini

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John’s dad gave us a rabbit to take home. We’d had rabbit before, but it came from a butcher. This rabbit was caught in a backyard. While we graciously accepted it, I was wondering what I could do with it.

Previously, I made fried rabbit with gravy and cheddar cheese biscuits. It was a play on biscuits and gravy, and it was delicious. Rabbit is not that different from chicken, turkey or duck, in my opinion. John, on the other hand, has more of an issue with eating rabbits.

Let me just say that rabbits are the reason I no longer have lettuce growing in my garden. So there.

I did some Pinterest research to see how people are preparing rabbit. I came across a recipe that included pasta and cream, which sounded right up my alley. Am I allowed to say I deserve it when I’ve been practicing yoga for more hours a week than what I can count on one hand? Even a few 10 and 12 mile bike rides with John have kept me moving, and in turn, I’m balancing my love of food with a new found love of exercise.

Alright, that’s enough of this exercise stuff. Let’s get cookin’.

Gemelli with Rabbit and Broccolini

Gemelli with Rabbit and Broccolini

Serves 6


  • 1 whole rabbit
  • 4-6 cups whole milk
  • 2 bay leaves
  • 3 tsp dried thyme
  • 4 garlic cloves
  • 1 package gemelli pasta
  • 4 pieces of bacon
  • 1 1/2 cups heavy cream
  • 3/4 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 bunches broccolini
  • 1 cup shredded sharp white cheddar cheese

Grab a large dutch oven. If the rabbit is small enough to place inside, go for it. Otherwise, break down the rabbit by its legs and arms. Add enough milk so that the rabbit is mostly covered. Add the bay leaves, dried thyme and garlic cloves. Heat over medium high, bringing it to a boil, then lower the heat and simmer for 2 hours.

Once cooked, let the rabbit sit in the liquid until cool, then remove the rabbit and begin to shred the meat from the bones. Put the meat in a medium sized bowl. Strain the rest of the liquid (to remove any rabbit pieces you don’t want to eat) and set aside. Add two cups of the cooking liquid to the shredded rabbit and set aside. You can trash any extra cooking liquid.

Heat a large pot of water to boil. Add the gemelli and cook for 9-10 minutes or until ready. Drain.

While the water boils and the pasta cooks, heat a large skillet over medium heat and cook the bacon. Remove bacon and add the heavy cream and chicken broth, stirring and letting cook until boiling. Add the salt, black pepper, broccolini and cheese and continue stirring. Add in the pasta and the shredded rabbit. Stir and serve!

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  • Kalamity Kelli

    I’ve not had rabbit in a very long time – But I remember loving it and this recipe looks wonderful!

    • solidgoldeats

      Slow cooking it in milk is the key!

      • Kalamity Kelli

        I will remember and make it just like you said!