Rabbit is my chicken, my white meat. I eat it whenever I can, and am always in search of new and interesting rabbit recipes. This one from Calabria is especially good.
rabbits and hares
I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!
Hares and jackrabbits are almost always poor man’s meat, and this Sardinian hare stew takes simple ingredients and makes them special. It’s good cold weather food that can stretch a long way in tight times.
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. Civet de Lievre sounds so much better, though… Pause for a moment and think about this recipe. Jugged hare,