Rabbit Carbonara Recipe


  • 6 slices bacon, chopped
  • 1 DB Rabbit, ground or diced
  • Salt and ground black pepper to taste
  • 4 cloves garlic
  • 1/2 cup white wine
  • 16 oz Tagliatelle (Or pasta of your choice)
  • 1 1/2 cup Parmesan Cheese
  • 3 eggs
  • 1 cup Chanterelles (or mushroom of your choice)
  • Fresh Parsley

    • Cook bacon in skillet until crispy, reserve 2 tbsp of the bacon drippings
    • Season DB Rabbit with salt and pepper.
    • ​Heat 1/2 bacon drippings in the skillet and Brown Rabbit until juices run clear, approximately 5 minutes, Remove Rabbit
    • Heat remaining bacon drippings in skillet and add mushrooms, cook for 3 minutes then and garlic and pepper and cook until fragrant
    • Add wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
    • Whisk Parmesan cheese and eggs together in a bowl. Slowly pour wine mixture into the Parmesan mixture while whisking continuously.
    • Add Pasta to Generously Salted Boiling Water, Cook Al Dente
    • Reserve 1/2 cup of the water from the pot for later use.
    • Drain the pasta.
    • While hot stir bacon, Rabbit, and wine mixture into the pasta. Thin sauce with reserved pasta water if desired.
    • Garnish with Parsley

    Rabbit meat compared to other meats.