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 Slow-cooked rabbit stew recipe | BBC Good Food
wild rice, chicken stock, oil, thyme, parsley, bay leaf, prune, carrot, onion, garlic, celery, bacon, rabbit, brown sugar, red wine, brandy, flour
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole, from BBC Good Food magazine.
STEP 1 Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and br...
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|  Baked pasta (pasta al forno) recipe : SBS Food
pork shoulder, chicken, mortadella, tomato paste, dry cured ham, ground beef, olive oil, oregano, nutmeg, mace, red chili, cinnamon, basil, onion, garlic, tomato, duck, eggs, rabbit, ham, parmesan cheese, pecorino cheese, pasta, fortified wine, red wine, brandy
DRINK 2008 Piana Del Sole Salento Negroamaro, Italy ($14) Place duck, pork and rabbit pieces in a large saucepan over low heat. Cook, stirring occasionally, for 20 minutes or until meat starts to cha...
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 Brandied Rabbit in Mustard Sauce Recipe - Food.com
butter, olive oil, bouquet garni, cloves, onion, rabbit, mustard, salt, vegetable fat spread, brandy, whipped cream
Try Brandied Rabbit in Mustard Sauce from Food.com. - 73144
Serving Size: 1 (111) g Servings Per Recipe: 2 AMT. PER SERVING % DAILY VALUE Calories: 244.6 Calories from Fat 216 g 88 % Total Fat 24...
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| Rabbit With Prunes Recipe - Food.com
butter, liver, tomato paste, beef stock, olive oil, thyme, bay leaf, prune, shallot, onion, garlic, rabbit, white wine, brandy, cognac, creme freche, flour
If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.
Serving Size: 1 (718) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VAL...
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|  Pan-Roasted Rabbit with Fresh Herbs
beet greens, chicken stock, cornstarch, olive oil, yarrow, thyme, savory, rosemary, pepper, oregano, marjoram, juniper, berries, garlic, spinach, rabbit, beef, salt, white wine, red wine, brandy, water
Pan-Roasted Rabbit with Fresh Herbs recipe: Try this Pan-Roasted Rabbit with Fresh Herbs recipe, or contribute your own.
See recipes for Brown Chicken Stock and Roast Beef Puree. *** Blanch 1 1/2 pou...
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|  French Canadian Tourtiere du Lac Saint Jean - Recipe #21211 - Foodgeeks
butter, ground pork, cured pork, ground beef, thyme, savory, pepper, peppercorn, juniper, bay leaf, potato, carrot, shallot, onion, garlic, celery, duck, eggs, rabbit, veal, salt, fat, extra dry vermouth, brandy, cognac, water, flour
Try this recipe for French Canadian Tourtiere du Lac Saint Jean on Foodgeeks.com
In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns,...
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| Braised Rabbit with Tomatoes, Chorizo and Almonds
red bell pepper, chorizo sausage, chicken stock, olive oil, almond, lemon thyme, sage, white peppercorn, parsley, bay leaf, garlic, tomato, rabbit, salt, sherry, brandy
1. Begin by heating the olive oil in a round heavy bottomed pan. 2. Season the rabbit well, then place into the hot oil a few pieces at a time and brown all over. Be careful not to crowd the pan. 3....
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