cooking.nytimes.com
Whole Roasted Rabbit With Guanciale, Wilted Greens and Pan Drippings Recipe
Rabbits are so lean on their own that they benefit from some added fat — in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy Once the pan juices from the roasted rabbit have commingled with the fat from the guanciale and the bitter water released from the Treviso, you have a perfect, craveable balance on the plate, in every forkful.
rabbits, watercress, dandelion greens, treviso, guanciale, dry white wine
cooking.nytimes.com
Rabbit and Vegetable Pot Pie Recipe
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
olive oil, rabbits, shallots, cloves, pearl onions, wild mushrooms, mushrooms, carrot, turnip, celery, tomato paste, tarragon, dry white wine, brandy, chicken stock, tomatoes, peas, cornstarch, puff pastry, eggs
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Rabbit with Spring Vegetable Ragu and Polenta
Get Rabbit with Spring Vegetable Ragu and Polenta Recipe from Food Network
rabbits, chicken stock, yellow onion, fennel bulb, celery, garlic, rosemary, olive oil, white wine, dijon mustard, parmesan cheese, heavy cream, fat, prosciutto, spring onion, chanterelle mushrooms, fava beans, rabbit, milk, bay leaf, mascarpone cheese, chives