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Rabbit and Fettuccine in Black Walnut Cream Sauce

Updated: Jan 3

December 2023


This recipe is meant to accompany an article I wrote for Wisconsin Outdoor News in December 2023, The Walnut Saga Continues. It is loosely based upon a recipe from

Ingredients (serves 2-3)

2 boneless rabbit loins, cut into 1inch pieces

1 TBSP Extra Virgin Olive Oil

1 TBSP Butter

1/2 sweet onion chopped

8 oz of cremini mushrooms chopped ( baby bellas or chanterelles would also work)

1/2 cup white wine

1/2 cup chicken stock

1/2 lemon

1/2 cup heavy cream

1TBSP fresh thyme

1 TBSP Dijon mustard

1/4 cup chopped black walnuts

salt and fresh ground pepper to taste

1 TBSP chopped fresh parsley

8 ounces of pasta (I used fettuccine)

Heat the olive and the butter together in a skillet over medium heat. Add the rabbit pieces, which you have seasoned with salt and fresh ground pepper,and cook them, while using a spatula to turn until evenly colored. Do not over cook. Remove the rabbit and set aside.

Next, add the onions and mushrooms. Sauté until the onions have become transluscent and the mushrooms have given up their moisture.

Add the white wine, the chicken stock, juice from 1/2 lemon, thyme, and mustard. Stir to combine. Bring the sauce to a boil then reduce the heat. Simmer for a few minutes to reduce the liquid slightly.

Add the cream, chopped parsley, rabbit chunks, and black walnuts. Heat through. Add the pasta and toss to coat with the sauce.

Serve with fresh salad, crusty bread and a nice glass of wine

Bon Apetit!!

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