Rabbit was something that could be fairly easily hunted by enslaved people to offset their meager daily rations. It might be my favorite protein. It’s got similar characteristics to chicken and can be ...
Humans have been hunting and cooking wild rabbits for longer than we’ve been recording history. We loved eating rabbit meat so much that we domesticated the critters way back in 1000 BC. However, wild ...
This recipe comes from How to Roast a Lamb: New Greek Classic Cooking (Little, Brown) by Michael Psilakis. As I've mentioned, the muscle formation in the legs of most animals makes for tough, stringy ...
1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock. 2. Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ...
Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat ...
My boyfriend's father grew up foraging for food. To this day, he still cooks squirrel, rabbit and raccoon frequently, and once he got wind of my interest in eating unusual foods, I became the ...
An original take on a traditional dish from the Michelin-starred chef, complemented by four side dishes, aimed at celebrating the rabbit in its entirety, showcasing the rib, shank, and alternative ...
Serves 4:2 Rabbits split2qt Duck Fat10 Whole Garlic Clove2 Sprig Rosemary2 bay leaf, 10 peppercorns1oz Pea Tendril1oz Frisee Lettuce3oz Lemon Oil1/4lb butter1/2c white wine1/2c Chai tea1c Fresh ...
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