hello my name is Dennis and welcome to my trailer park white trash mobile home kitchen I really do live in a mobile home in a trailer park and this is my kitchen I am going to go way back in time I'm going to return back to my childhood when my grandfather lived with us my grandpa lived with us until he died he died when I was about five years old so that's a good 55 34 years ago he was from the old country Grampy was from the old country Italy and he would occasionally make some foods that were unique for us I only ever had this one time and that was rabbit so that's what I want to do is I want to make rabbit today but I don't have my grandfather's recipe I don't know what he did but I did find an Italian cookbook a recipe for rabbit and saffron and I'm going to modify it a little bit because I want to make a pop adela to go with this if you're not familiar with Papa della it's this I believe the second largest flat pasta made in Italy lasagna being the largest and it's typical to serve Papa della with some sort of game meat I have on the website a recipe on how to make pasta from scratch that's in the recipe archive and you can also look in the recipe archive for lamb and papa della that will show you how to make Papa della I want to focus today on cooking the rabbit so let's get into the ingredients i'm going to be using today for making my rabbit with saffron i have here a good generous pinch of saffron threads that about a half an hour ago i placed them in hot water they do need to soak for a while before you use them and then i have about three pounds which is about one of the third kilograms of rabbit pieces three cloves garlic one quarter cup which is about 60 milliliters of extra virgin olive oil 1 sprig of fresh thyme you need two to three sage leaves fresh sage leaves I've got two because they're plenty large enough three whole peppercorns one-quarter cup again about 60 milliliters of dry white wine you need about half a up or one hundred twenty milliliters of chicken stock this is something I'm adding to the recipe because I want a lot of sauce this is actually a cup of my homemade chicken stock and it's concentrated that's why it's kind of dark I'm going to be using roughly half of this and then as i mentioned i'm going to be making pop Adela this is my pasta dough for making my papa della this isn't going to make much this will make enough to feed two people so if you're feeding a lot of people naturally you want to make a lot more pasta dough and then if I don't have enough sauce based upon the ingredients that I've got here once I reduce my sauce I will add some heavy cream into which I've stirred a little bit of sweet rice flour to increase the volume of my sauce I don't know that I'm going to need that but that's an option that I'm leaving open just in case I need it so those are the ingredients i'm using for my rabbits and saffron I've got to skill it heating on the stove I'm going to add my extra virgin olive oil to that and then put my garlic in there I gave that garlic a good whack with a knife just to kind of break it up a little bit and I want to cook this in my oil for about a minute to flavor this oil I've reduced my heat here down to pretty much love going to put my thyme leaves in there stand back that oil is a little bit too hot hope fetid splatter any oil on my lens so I put my time in there my sage my peppercorns which I also gave a bit of a whack too and now I want to next add my rabbit I forgot to mention one thing now is a good time if you want to season these with a little bit of salt I don't normally cook with much salt so but there you go I rabbit now has been cooking for 30 minutes I turned these over every five minutes or so and move them around the pan and so now I am ready to start doing my next step I have brought my temperature up to medium low a little bit going to add my white wine and my chicken stock which I have thought out pretty well I'm actually going to raise my heat to about medium and bring this liquid up to a boil because that chicken stock was cold so that's really reducing the temperature of my ingredients while I was waiting for this to cook I got to thinking it's too bad this isn't a roast rabbit so that I could come up with some kind of awful name for like trailer-park white trash bunny bake that'll get me in trouble ok I'm going to wait for this to come up to a boil reduce the heat to a medium-low and simmer this uncovered for 15 minutes again I might turn that chicken over chicken I might turn that rabbit over and by the way you could do this with chicken pieces if you wanted to I'm going to turn that rabbit over about once every five minutes or so okay this is just coming up to the boil so I'm going to reduce heat to medium-low and let this simmer uncovered for 15 minutes my liquid here has been cooking about 15 minutes I did raise the heat to medium on this because I felt as though it was introducing enough I'm going to add my saffron now and you can see right away that's giving that some nice color just probably why it didn't need to be browned I did turn this while i was doing its last cooking and i am going to continue to kurt to turn this because i want to give that rabbit meat a nice color and the juices there and i'm going to cook this for an additional at least five minutes meanwhile I've got water boiling on the stove oh and I cut my pasta into the papa della so I'll be cooking that and then draining that in the sink in my last step here I removed the rabbit pieces from the pan set them aside in a bowl and I did decide to make a sauce out of this I strained these drippings through a strainer and now I've added some cream with a good tablespoon of sweet rice flour I'm going to bring this up to the boil when this thickens this will be ready for me to combine everything and then see how things taste I'm going to put some of my papa della on my plate like so and then let's see I'm going to put a couple of lab it rabbit legs on there like so and then finally I have my sauce here which is just light it's not a thick sauce just kind of drizzle that a little over the top and there it is that looks delicious and that definitely looks ready to taste okay dying to see what I've got here I did test this for salt by the way it tasted fine it doesn't need any additional salt so I've got a little piece of my rabbit here and a piece of my papa della the rabbit is tender delicious just how i would expect it to taste rabbit is it does taste a lot like chicken with a little bit of gaming us to it not much as i mentioned earlier you could do this with chicken it would be just as good so as for me excuse me I'm going to go enjoy my rabbit and saffron you for a printable PDF copy of this recipe with step-by-step photographs visit the white trash cooking website and look on the homepage or in the recipe archive