Rabbit ravioli.....with carrots

 

There’s always something rather gruesome about stating with a whole carcass of a mammal, and when you put the thing through a mincer the effect is doubled. But if you can’t cope with this sort of thing you shouldn’t be eating meat in the first place. The rabbit was a wild one from Hicks.

This was my second stab at ravioli. The basic gist of it is outlined in an earlier post. For the filling the boned and minced rabbit is mixed with finely chopped and fried garlic, onion and a little mushroom, seasoned with thyme, juniper and a splash of red wine.

I was trying to think of a sauce that would have some affinity with the rabbit and carrot just seemed natural. It’s a light carrot broth enriched with a little cream and frothed up with a hand blender.