Rabbit Ragu with Tagliatelle Pasta
I know it’s not to ever ones taste, we tend to think of thumper but rabbits have been enjoyed for thousands of years and play a big part Roman food history, it was the Romans who imported them to Italy and then spread the taste throughout Europe. We ate the most rabbits through world war two during meat shortages, hence the popularity to the older generation. Rabbit is low in fat and high in protein and is a good source of iron, niacin, phosphorous and of course vitamin B12.
Servings |
Prep Time |
6people |
20 – 30minutes |
Servings |
Prep Time |
6people |
20 – 30minutes |
|
|