Baby Rabbit ravioli with in season avocado

If you have a keen eye, you’ll see the rabbits getting all frisky at the end of winter. They bounce around one another in a flirtatious frenzied ritual. They spring and fly into the air with acrobatic fervour. Sometimes they chase one another from one side of their patch to the other. I could sit and watch them for ages, but more often than not I have something more pressing to do with my time. The result of this annual mating display is obvious; many baby rabbits. Unending baby rabbits in fact. The cycle is as predictable as the mad north winds of spring. Without fail, the new generation rabbits rise out of their labyrinth of warrens into the world of grassy fields. This generation is weird, they communicate mostly by social media and prefer text to conversation, and seem to take way more selfies than the previous generation.

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I cannot deny that there is some element of cuteness to this new batch of rabbits, but the underlying fact is that the species is introduced to Australia, it’s a feral pest species. They cause a lot of damage to crops and the warrens wreak havoc with the erodible Australian soils. When I decided to stop buying supermarket chicken because I’d discovered how said birds where raised, I turned to hunting rabbits as an alternative white meat, and I’ve been hunting them ever since. You’d think I’d have tired of them by now, but it’s the opposite. They’re still very much a joy to hunt, a joy to cook, and a pleasure to eat.

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When I was a full blooded bogan I used to visit a Italian style pasta chain restaurant that’s relatively famous in Australia. I often ordered a pasta dish that consisted of chicken, avocado in a creamy creamy sauce. It was delicious, but I’m pretty sure the ingredients wouldn’t fit my current view of the world. I’m not sure anything is organic, local or ethically raised. I know sometimes I hear myself and think, "Rohan you're annoying". The reality is, right or wrong, I just give a shit about my food. Thus I haven’t eaten there for well over a decade.

With that old favourite meal in mind, I figured I could make my own version. A version of the old meal but through new Rohan eyes. The baby rabbits are fresh and at their best in spring and avocados are now at peak season. The avocados are at peak season and my mates up at Barham Avocado's grow a selection of varieties that stretch the avocado season from winter to summer.

What could be better than combining in season avocados from the guys up at Barham with the tender meat of new season rabbits. Seemed like an interesting twist on the old meal that I used to order with my blind robotic eyes, but now with my new approach influenced by the new version of Rohan.

I use baby rabbits because the meat is the best quailty, it’s tender and delicious. And before you get on your high horse about me eating baby rabbits, please remember these guys grow up to be adult rabbits. And just like humans, the adults are the ones that do all the environmental damage.

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Now I know we have serious issues in the world. Issues that have split the community in two. This dish represents one of those major issues. Apparently it’s very wrong (culinary speaking) for me to have avocados in a hot dish. Seems ok to me, but apparently it’s a big no no. The kids and I didn’t seem to be that concerned as we devoured the meal for dinner. If my kids eat it, I’m happy. If it’s works for you in life, just do it. No one is your boss but yourself. Well that’s how I live anyway.

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With everything I cook I make an effort to source good local stuff. If I can’t make it myself, I look for the local option. To be honest, it doesn’t take much effort. Well I don’t think it does. It’s easy to say I’m too time poor. I believe that’s a state of mind. You’re only as busy as you allow yourself to be.

FULL RECIPE available HERE

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