Friday, July 27, 2012

Tips from the Farm Kitchen: Cooking Rabbit

adapted from from "Le Cordon Bleu Kitchen Essentials"

When roasting whole, bard or lard with pork back fat, or wrap in caul to keep the flesh moist and tender. Or bone the main body and fill with a stuffing. Baste the rabbit frequently during cooking.

Marinate in wine or olive oil, with aromatic vegetables and seasonings, before cooking to help tenderize the meat.

Continued at Cooking Rabbit 

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