The bunny made enought to feed two with some to spare. Perfect. Stews/braises/casseroles are always better the day after. So, for you, a Bunny Ragu. Just the ticket for a bone-pinchingly, face-puckeringly cold day.
Boil a big pot of salted water. Cook some pasta (rigatoni is best for ragu-shape is important!) until al dente
Flake the bunny meat off the bone and discard all the fiddly little bones. Heat up your meaty sauce, then stir in the pasta, and heat the whole thing for a few mins.
Serve with lots of freshly grated parmesan, a drizzle of extra virgin olive oil, and a large glass of red.
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