Jack Burke

Module 6: Week of October 12-18, 2025

Introductions

I am so excited about this week because not only do we have an extraordinary guest chef coming to speak with us (ATL-based Chef Craig Richards), but we are also making rabbit and pasta which are two of my favorite things, especially when put together!

When discussing rabbit, we will be talking about how to break it down, the best ways to cook it, and what it pairs well with. As for pasta, we are switching from extruded pasta like we did the other week, and making egg-based pasta doughs and rolling them out.

Background Information

Rabbit in the realms of the cooking world can be divided into two categories: wild and farm-raised. Wild rabbit often is much darker and gamier in flavor as opposed to farm-raised rabbit, which are more white and can often be cooked down to be soft and buttery. Wild rabbit’s dark, gamy, and earthy nodes are due to the wild-nature of the rabbit being very active. Farm-raised rabbits are often fatter and lazier resulting in less dark meat and more tender results. Wild rabbit should be used in long-cooked sauces such as ragús, whereas farm-raised rabbit offers versatility of grilling, braising, roasting, sautéing, and more (The Gourmet Traveller 2012).

Fresh pasta can be a beast to conquer, with its process taking not much time, but the time it does take being very involving. The process itself is simple, with gently incorporating eggs (yolks and/or whole) into a nice 00 flour. Once incorporated, you have to knead the dough for several minutes until the dough becomes smooth and not floury. You must let it rest after this step before you being rolling to let the gluten relax. Once rested, then you can begin rolling the dough out, either by-hand or using a pasta roller. This dough is much richer and yellower than our extruded pasta we made a few weeks ago (Jamie Oliver n.d.).

Recipe Research & Development

This week, it is our understanding that all recipes have been given to us, so as for us to learn more how to deal with recipes rather than coming up with our own.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Oliver, J. (n.d.). A basic recipe for fresh egg pasta. Jamie Oliver. Retrieved from https://www.jamieoliver.com/recipes/pasta/a-basic-recipe-for-fresh-egg-pasta/

The Gourmet Traveller Team. (2012, August 14). How to cook rabbit. Gourmet Traveller. Retrieved from https://www.gourmettraveller.com.au/explainers/how-to-cook-rabbit-2138/