Bayou Bucks Magazine February 2012 : Page 28
King’s Feast WILD RABBIT AND TASSO PASTA “I’ll get you, you wascally wabbit! If it’s the wast thing I do!” Prep Time: Cook TIme: You can’t trust a skinny cook! I’m lucky to have a mother that sits in her box stand during bow season and protects her food plots with her .17 HMR, so rabbits in the Freak Household are never in short supply. Those of you who ask, “Why waste those tasty furballs in a creamy pasta?” have never tried it! For you unfortunate hunters, shrimp or chicken may be substituted in place of rabbits. -Chef BowFreak rabbits, deboned & 3 wild seasoned ½ lb. smoked tasso 1 stick margarine 1 bell pepper, chopped 2 med. onions, choppped 1 pint half & half 2 Tablespoons fl our 6 slices of Velveeta cheese Pasta, 1 lb, preferably fettuccine In a large Magnelite pot, sauté the onions and bellpepper in margarine until they are cooked. Next, add the rabbits and tasso and smother them down in the mixture. Add water to keep the mixture from sticking. Do this until the rabbits are tender. While boiling pasta in another pot, add the half & half and then the fl our and allow it to simmer with occasional stirring. When the pasta is fully cooked, add it to the mixture along with cheese and stir until the cheese is melted. Continue cooking on low heat for about 15 more minutes until the pasta begins to thicken. You can add more cheese if desired. Serve with garlic sticks and enjoy! Remember, you can’t trust a skinny cook! —Chase “BowFreak” Hebert 28 | Bayou Bucks Magazine February 2012
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