I moved to Switzerland to study in the late 70s. I was invited to dinner by a Swiss man who said his father had just passed away and they had to slaughter his rabbits. My father was a hunter in the PNW. The rabbit was delicious and I stayed another 48 years. Still love rabbit. They say you have to count the ribs as the rumour is that people ate cats as rabbit during the war.
Oh I love you and your aattitude as well as the cooking! I'm British and we ate
rabbit stew a lot - delicious - and I think tastier than chicken...More oomph. Hare the same . We added a piece of dark chocolate in at the end. It enriches the gravy without tasting sweet or chocolately.
So happy two of my favorite cooking stars have gotten together! I’ve been following Elizabeth for years.. since taking a foodie day tour with her in Rome in 2014 ..
We love rabbit, we used to raise them for food. I’ve always taken the step to brown it first as well but this is so much easier. This is going to be my go-to from now on as well.
First experience with rabbit was in Nova Scotia. At a hunting lodge where they had jarred the rabbit to preserve in its juices. At first a little off putting to see, but out of this world tender and flavorful!!! A believer ever since…
making this when i get back home
We’ve done the Awaiting Table Cooking School in Lecce. What an experience!!!
I moved to Switzerland to study in the late 70s. I was invited to dinner by a Swiss man who said his father had just passed away and they had to slaughter his rabbits. My father was a hunter in the PNW. The rabbit was delicious and I stayed another 48 years. Still love rabbit. They say you have to count the ribs as the rumour is that people ate cats as rabbit during the war.
Thrilled to see rabbit on the menu!
Oh I love you and your aattitude as well as the cooking! I'm British and we ate
rabbit stew a lot - delicious - and I think tastier than chicken...More oomph. Hare the same . We added a piece of dark chocolate in at the end. It enriches the gravy without tasting sweet or chocolately.
So happy two of my favorite cooking stars have gotten together! I’ve been following Elizabeth for years.. since taking a foodie day tour with her in Rome in 2014 ..
We love rabbit, we used to raise them for food. I’ve always taken the step to brown it first as well but this is so much easier. This is going to be my go-to from now on as well.
First experience with rabbit was in Nova Scotia. At a hunting lodge where they had jarred the rabbit to preserve in its juices. At first a little off putting to see, but out of this world tender and flavorful!!! A believer ever since…