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Rabbit and Rosemary Ragu

3 Oct

As part of the year of the offal, rabbit (and all other game) is totally allowed. Wild animals are definitely free range, they can choose their own diet and usually death by shotgun is pretty surprising and fast. A win all round.*

Rabbit is a meat I really love, but whenever I’ve cooked with it before, I always feel like I haven’t helped it fulfill its culinary potential. A bit dry. A bit flavourless. This time, I was determined to do some good cooking and have a lovely end product. To this end I employed my slow cooker (I know I’m repetitive), to simmer the rabbit slowly, creating a delicious stock and keeping the meat moist.

Rabbity goodness. I put the rabbit (already jointed) in the slow cooker with a generous sprig of rosemary (sent by my foodie penpal) and covered it all with water. I then left it on high for 8 hours.

The next stage was to separate the stock from the meat (with the future idea of rabbit risotto), then the meat from the bones, thus creating a platter of rabbit for sandwiches and also said risotto. I did some excellent anatomy as well. Rabbits have chunky thigh bones – check out the scary spine too …

 

Primeval!

To make your rabbit ragu, it is of course simple. Cook an onion with some garlic til it is all softened. Add a teaspoon of rosemary and as much rabbit as you feel like. Add a tin of tomatoes and simmer for about twenty minutes. Cook your pasta ten minutes before, drain and serve with some tasty ragu atop!

 

 

Next time you’re buying a chicken to cook and separate, please think about doing it with a rabbit.

 

*I do recognise that sometimes the birds are injured and need their neck wringing. That is less pleasant, but still if you have a good gundog pretty fast. I would rather that than leukemia.

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