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Grilled Wild Rabbit with Prune-Cognac Sauce 1 wild rabbit, 4-4½ lb, cut into serving pieces Red Wine Marinade: 1 1/2cups extra virgin olive oil 3 garlic cloves, minced 3/4 cup dry red wine 1 tsp ground black pepper Prune-Cognac Sauce: 1 shallot, chopped 3 garlic cloves, chopped 5 pitted
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Heat the pork fat and when it starts fuming fry the rabbit, prepared with salt and pepper. Keep the liver apart. Season it with salt, pepper, thyme and bay. When the pieces are browned, drain the fat and add the butter and cook covered at low heat for 45 minutes, preferably in the oven. Remove now
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Wild Rabbit and Fennel, Mushroom Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole,
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How to Cook Wild Rabbit