I love rabbit but I have to admit there is a massive difference in flavour for the better when you get a good one. I had the opportunity today to work with a fantastic animal provided by producers Burrawong Gaian, Beth and Hayden sourced via the always fantastic butcher Hudson Meat. I got to meet Beth and Hayden in the Hudson’s store yesterday and it was an absolute pleasure to be able to thank farmers who are serious about quality. They supply two of my other favourite things, Wessex Saddleback pigs and the stunning Muscovy ducks. I have worked with them before but being able to try the rabbit was a wonderful thing.
The first thing that struck me was how much meat was on the rabbit, the size and the incredible quality of the animal. From the moment I began to break the rabbit down I was really wishing it could just be done there and then. Couldn’t wait.
So I decided to do something incredibly simple, the rabbit needed to really be the star and the meat needed to speak for itself. So I chose to do a one pot wonder Italian dish which is as simple to make as anything but the flavour, wow. Four of us sat down to the finished dish and all of us thought that it was sensational. The rabbit was the star and it is so simple to make. Here is the recipe and I encourage you to give it a go.