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Braised Rabbit Macaroni & Cheese

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Makes: 8 servings adjust
I was served a dish like this by a club chef known for game cooking. After conferring with some foodie friends, this is the interpretation. A flavorful and rich dish, it is impressive for special occasions. This isn't a dish for a busy work night...more of a weekend labor of love. It will use every pan and baking dish in your kitchen!



  • 2 tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 12 teaspoon Dried Thyme
  • 12 Yellow Onion, diced
  • 12 teaspoon Dried Whole Rosemary

Step 1

Dice onion and garlic. Heat olive oil in skillet and saute onions, garlic, rosemary and thyme until onions are just browned. Set mixture aside in bowl.


  • 12 Whole Rabbit
  • 4 tablespoons All-Purpose Flour
  • 2 tablespoons Butter

Step 2

Section the half rabbit into 3 sections. Dredge in flour. Heat butter in skillet and brown rabbit a couple minutes per side.


  • 14 cup Dry White Wine
  • 1 cup Chicken Stock

Step 3

Place browned rabbit in small baking dish or dutch oven. Spread onion mixture on top. Add wine and chicken stock. Cover dish and cook in oven at 325-degrees for 1 hour.

Step 4

When rabbit is done braising, remove from oven. Remove rabbit pieces and shred into small bites from bones. Set aside.

Step 5

Put braising liquid over medium heat, uncovered, and simmer down until volume is reduced by at least 1/2.


  • 1 pound Elbow Macaroni Pasta

Step 6

Boil macaroni in a large pot of water per instructions (usually 7-9 minutes). Drain, rinse, and return to pot.


  • 3 tablespoons Butter
  • 4 tablespoons All-Purpose Flour
  • 1 cup Milk
  • 8 ounces Extra Sharp Cheddar, shredded

Step 7

In a sauce pan, melt butter and stir in flour to make a roux. Cook gently about 1 minute. Add milk and bring back to a simmer, whisking in roux until mixture thickens. Add shredded cheddar and stir until melted and smooth.

Step 8

Mix cheese sauce, shredded rabbit, reduced braising liquid, and macaroni.

Step 9

Transfer macaroni mixture to a baking dish and bake at 375 for about 15 minutes until top just starts to crisp.
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