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from SAVEUR

Rabbit Stew with Red Wine (Civet de Lapin)

This rabbit stew with red wine recipe was developed for SAVEUR by chef Jean-Louis Palladin, whose recollections of a childhood spent eating wild game and mushrooms inspired this dish.

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from taste.com.au

Tuscan rabbit with pancetta and rosemary

Infused with bold Tuscan flavours, this rustic dish would make a fitting centrepiece for a family feast.

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