“In Superchefblog’s unending search for great rabbit recipes, happily Stephanie has a fat section on Rabbit and Hare (p. 833). These non-native animals without natural predators have wreaked havoc on Australian grasslands and native species of plants and animals. What better way to deal with the problem than eating them? The Cook’s Companion has recipes for Hare Pasta Sauce (p. 841), which doubles up as a filling for Hare Won Tons (p. 841). There is also a Roasted Saddle of Hare with Beet roots and Chocolate (p 847) for which you’ll need to make Hare Stock (p. 841) and several recipes for rabbit pie. Stephanie even has a wonderful French Ballontine of Farmed Rabbit Stuffed with a Herb Mousse (p. 846).”

Start with Stephanie Alexander …
http://www.superchefblog.com/2006/01/cooks-companion-stephanie-alexander.html

I recently was treated to a lunch that included cider braised wild rabbit with sherry soaked prunes, stinging nettle, tuscan kale served on brioche. One of the best dishes I have ever tasted. :)

:)

And did you get the recipe?

jj said:

:)

And did you get the recipe?

I’m afraid not. The dish was a one off with the chef working with the ingredients at hand.

rats … :D

goodnight bluegreen

I recently dined out on Cuscus and that was a lot like rabbit… granted I didn’t have any sherry soaked prunes, stinging nettle, tuscan kale or brioche, but I did have some wild choko vine from Deniki. It is the best choko around.