Monday, February 7, 2011

Chow Down.

Image via Voodoo & Sauce.

I've been treating our rabbit meat like chicken when I cook it because it's a bit difficult to find any true rabbit recipes other than the usual roasted or fried varieties. Lucky for me it happens to be the year of the rabbit, so a lot of food blogs are writing about new rabbit recipes. This one sounds delicious. A braised rabbit ravioli that was on the Voodoo & Sauce blog. Looks very fancy doesn't it?

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