Rabbit Brats with Three Sauces

And yet another wonderful product from The Rare Hare Barn in Kansas, utilizing the Blanc de Hotot French rabbit listed by the Slow Food Ark of Taste.  Along with the bulk sausage which we previously tasted,  Rare Hare Barn is about to introduce what currently is called Rabbit Bratwurst.  Our view is that this needs a more sophisticated name to fit the product.  This generous, tasty link is virtually fat free, delicately flavored, and so well suited to many taste accompaniments.
We congratulate them on a delicious and versatile product that sports the proper health and environmental credentials as well!

We did two different takes on the links: plain grilled brats accompanied by three very distinct sauces;  and a hull-less barley risotto with rabbit brat bits, porcini mushrooms, roasted peppers, and organic baby tatsoi – a seductive earthy treat.  We are saving yet more rabbit brats for a white pizza in our future.

Rabbit Brats with Three Sauces

1# pkg of Rare Hare Barn rabbit brats (5)
Garlic Scape Sauce
Fresh Mango Salsa
Cilantro Coconut Chutney
(recipes to follow)

Grill over a medium to slow grill.  Rub brats with olive oil to prevent sticking.  Place directly over the hottest part of the grill for a few seconds to get good grill marks, then move to indirect heat.  Rabbit benefits from slow and gentle cooking because of its lean character.  Cook only until no longer pink.

The three sauces are extremely versatile and certainly, rabbit brats is far from being their only purpose.  Experiment and find a new use – wonderful over cooked whole grains, steamed veggies, raw veggies, salad, wraps, etc.

Comments

[Dennis]

I think I would have called the more liguid cilantro sauce a pesto, and the chunky mango topping a chutney, but they certainly are all interesting fusions of other cuisines, and they look like better bets to accompany your brats than the usual hot mustard.

I think bratwurst in Germany is supposed to be very mildly flavored to enhanse the veal quality, but in the US you usually see it as a highly spiced and salty sausage, good, but tasting and treated more like pork. Your rabbitt is probably more reflective of the intended character of bratwurst than the Aidell brand version made from veal. I'd keep the name.

[michelle @ TNS]

all those sauces look great. i'm on a mango kick lately, and have been wanting to do something with scapes. off to the greenmarket i go!

[diva]

i love mango salsa..so pleased to have a recipe of it now..never had coconut chutney, but you know wat, it sounds heavenly! cheers for sharing