:: This post comes with an advisory notice and full disclosure; I really had no intention of offending anyone (or even intentionally having a mischievous chuckle) undertaking this dish on Saturday night.
I was cheerfully unaware of committing any festive faux pas… until it was pointed out to me the irony of cooking a bunny over Easter.
So forgive me for the rather comical coincidence (oh come on, it’s pretty funny) and let’s instead focus on the merits.
Rabbit is such a beautiful, delicate meat and suited perfectly for long, slow cooking because it’s such a lean protein.
Slow braised until meltingly tender and infused with notes of porcini mushrooms and white wine, this version is an excellent take on a traditional ragu – but with an indulgent twist.
Dollops of that AMAZING gorgonzola mascarpone spooned generously over the top, slowly melt through the layers of ragu and pasta ribbons, lending just the right hint of blue cheese to lift this otherwise humble pasta dish to lofty heights.
In fact I’d go so far to say that this dish wholeheartedly celebrates the rather under appreciated rabbit, actually making concurrent holiday celebrations quite appropriate…
All hail the bunny!