Roasted Rabbit with Fried Bread Salad Recipe

Roasted Rabbit with Shaved Celery and Fried Bread Salad

Unlikely yet likable. That’s what we think of the choice of ingredients—shaved celery, roasted rabbit, and fried bread—for this autumnal salad.

  • Quick Glance
  • 25 M
  • 1 H, 30 M
  • 0
Guinea Hen with Cabbage Recipe

Guinea Hen or Partridges with Cabbage

Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.

  • Quick Glance
  • 50 M
  • 2 H
  • 2
The Gourmet Cookbook

Squab Salmi

The definition of salmi? Easy. It’s a French stew in which poultry is partially roasted, then slowly simmered in a sauce before being served in regal fashion.

  • Quick Glance
  • 2 H
  • 4 H, 30 M
  • 0

Roasted Cornish Hens with Toasted Breadcrumbs

For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.

  • Quick Glance
  • 20 M
  • 50 M
  • 0
Roasted Stuffed Partridge and Myrtle with Chestnut Polenta Recipe

Roasted Stuffed Partridge and Myrtle with Chestnut Polenta

Roasted partridges are filled with sausage -mushroom stuffing and served with polenta. Chicken can be substituted for the partridges, but be adventurous and try the partridge.

  • Quick Glance
  • 1 H, 30 M
  • 1 H, 30 M
  • 0
Pomegranate-Glazed Cornish Game Hens Recipe

Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing

Game hens are brushed with a peppery pomegranate glaze and stuffed with a savory pine-nut-currant bread stuffing. The game hens are a great holiday meal.

  • Quick Glance
  • 1 H
  • 2 H, 30 M
  • 4

Braised Rabbit

Braised rabbit, a staple in many cultures, is made by searing rabbit pieces then slowing braising them in a vegetable-rich, wine-laced liquid. Can’t fathom eating Bugs Bunny? Use chicken instead.

  • Quick Glance
  • 45 M
  • 3 H
  • 0
Pappardelle with Slow Cooked Meats

Pappardelle with Amazing Slow-Cooked Meat

A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 49
Mediterranean Cooking by Paula Wolfert

Azorean Double-Marinated Quail

In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.

  • Quick Glance
  • 35 M
  • 9 H
  • 0
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