This simple pot roast rabbit pasta is the third rabbit dish I have here on Krumpli and if any of them will convert you it is this one. You will not believe the clean but magical flavours that just scream out of this most unassuming of dishes, sure it does not look all wizz bang but by holy crap has it got game, see what I did there, in the flavour department. Unlike my two previous rabbit dishes, a rabbit tagine and a tomato based rabbit ragu this recipe is stripped right back. It relies almost entirely on the rabbit cooked on the bone to form a pseudo stock with the base vegetables which we then reduce to form the dressing for the rabbit pasta.
I’m sure lots of you will wonder what rabbit tastes like, well the answer is rabbit, or a lightly flavoured ‘hare’, it is subtle and not at all like chicken. I think most people say that white meat tastes like chicken because modern chicken practically has no flavour, it has been bread out in favour of size and bulk, it is then easy to associate that ‘void’ with practically anything else. Rabbit on the other hand particularly wild rabbit has that flavour that only exists when animals use their muscles. I’m sure there are some uncomfortable with this idea of me associating meat with real world animals, but it is where it comes from, this rabbit pasta was once a Brussel sprout stealing fur baby… I say that as the bastards have destroyed our sprout crop three years on the bounce now. I make no apologies for being a meat eater, however I do certainly not eat meat every day, yet alone every meal and when I do eat it I try and make myself aware of where it came from and use it sparingly.