Charred Rabbit & Summer Pea Campanelle

Yield: 4 servings | Time: About 45 minutes (plus 12-hour brine)

Story

Comfort consciousness in a bowl.
This dish reminds me that flavor and healing aren’t opposites — they’re family.

Our rabbit is brined for 12 hours in a salt-herb bath of rosemary, thyme, and citrus — a process that naturally enhances mineral absorption and preserves moisture through gentle osmosis. Once seared and finished with hickory-smoked salt, it layers subtle smoke and umami that deepen the flavor and activate the body’s digestive enzymes.

The sauce begins where simplicity meets science: fresh summer peas, butter, thyme, red onion, garlic, lemon, and cream. Heat unlocks chlorophyll and polyphenols, creating a silken emulsion that binds vitamins A, D, and K.

Campanelle pasta catches the sauce in every curl, its carbohydrates providing sustained energy, while the rabbit’s lean protein and iron rebuild and repair. Fresh basil cools digestion, Parmesan adds probiotic richness, and a touch of red pepper brings warmth that improves metabolism.

“I grew up watching people season food like it was prayer,” says Kenneth Watson. “Every herb and spice said something the body could understand before the mind caught up. When I cook, I think about chemistry, about circulation, about joy.”

If rabbit feels too adventurous, try it with chicken breast or grilled salmon.

Ingredients

  • 1½ lbs rabbit, brined in salt, herbs & citrus for 12 hours

  • 2 tbsp olive oil

  • 2 shallots, halved

  • 3 cloves garlic, minced

  • 1 cup fresh peas

  • 2 tbsp unsalted butter

  • ¼ cup thinly sliced red onion

  • ½ cup light cream

  • ½ tsp fresh thyme leaves

  • 1 tbsp lemon zest + 1 tsp juice

  • 1 tsp hickory-smoked salt

  • ¼ tsp crushed red pepper flakes

  • 1½ cups cooked campanelle pasta

  • 2 tbsp grated Parmesan flakes

  • 2 tbsp fresh basil, torn

Preparation

1. Brine the Rabbit
Combine 8 cups of water, ¼ cup kosher salt, rosemary, thyme, lemon peel, and cracked pepper. Submerge the rabbit and refrigerate for 12 hours to enhance flavor and tenderness.

2. Sear & Char
Pat the rabbit dry. In a heavy skillet, heat olive oil over medium-high. Sear until a deep golden crust forms. Sprinkle lightly with hickory-smoked salt, then remove and set aside.

3. Build the Summer Pea Sauce
In the same pan, melt butter and add red onion. Sauté 2–3 minutes until fragrant. Add garlic and thyme, cooking just until aromatic. Stir in peas, salt, pepper, lemon zest, and cream. Simmer on low for 3–5 minutes until the sauce thickens slightly.

4. Bring It Together
Return the rabbit to the pan. Add campanelle and toss gently so the sauce clings to every curve. Adjust seasoning with smoked salt, lemon juice, and red pepper flakes.

5. Plate with Presence
Top with Parmesan and torn basil. The dish should glisten — a balance of cream, char, and herb.

Nutritional & Functional Highlights

  • High Protein & Iron: Rabbit supports lean muscle and recovery.

  • Heart & Brain Health: Olive oil, peas, and onions promote circulation and clarity.

  • Metabolic Boost: Red pepper aids fat metabolism and nutrient absorption.

  • Digestive Support: Fresh herbs, lemon, and garlic soothe and cleanse.

Per Serving: 585 cal | Protein: 46g | Carbs: 42g | Fat: 24g

About the Chef

Kenneth R. Watson Jr., JD, is the Founder & CEO of HealthLink360 and Unk’s Catering. His culinary philosophy blends ancestral wisdom with nutritional science — cooking as healing, seasoning as storytelling.

More from the Founder’s Table: www.therichunkle.com/foundingtable