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
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.