Ingredient
Flavor: Mild, lean; benefits from gentle cooking.
Type
meat
Peak Months
May, Jun, Jul, Aug
Season Window
Mar → Oct
Mild, lean; benefits from gentle cooking.
Braise saddle/legs, rillette, fry.
Keep cold; use within 3-4 days.
Phase: Off
Peak: May, Jun, Jul, Aug
Crispy confit rabbit, a simple and humble wild game dish highlighting the delicate flavor of the meat.
This hearty stew is made with a whole rabbit, simmered in a broth with a variety of wild mushrooms, sherry, and fresh herbs.
This recipe collection features slow-cooked rabbit dishes, from comforting stews to rich pasta ragu, showcasing the versatility of this game meat.
A rabbit dish featuring a creamy mustard sauce and bacon, suitable for a higher-end restaurant menu.
Tender roasted rabbit seasoned with white wine, garlic, and fresh herbs, resulting in a delicious sauce.
Braised rabbit in a rich chocolate-wine sauce, served on a bed of creamy mashed potatoes.
This braised rabbit dish features a flavorful rabbit meat paired with creamy polenta and earthy mushrooms.
This recipe features rabbit, a versatile and flavorful protein that pairs well with seasonal Pacific Northwest ingredients. The preparation likely involves braising or slow-cooking techniques to tenderize the meat.
This slow-roasted rabbit dish features the tender meat in a spicy onion gravy, making it a perfect choice for special occasions.
A collection of recipes featuring wild and domestic rabbit, hare, and squirrel using seasonal Pacific Northwest ingredients and techniques suitable for a high-end restaurant menu.
