I've mentioned previously that rabbit is often eaten here and is a Modican speciality. Last night, however, I decided to try this way of cooking it from the Abruzzo: in lots of olive oil with white wine, a little chilli pepper, abundant garlic and rosemary. I added the olives at the last minute, as suggested, then wondered if it didn't look better before. It tasted good, anyway!
Have you tried my steaks yet? :)
ReplyDeleteLN, they are on my list!
ReplyDeleteI like the look of the olives with this dish, Welsh. I think they would compliment the flavour of the rabbit.
ReplyDeleteThanks, Lee, I value your culinary opinion!
ReplyDeleteI just can't eat rabbit. It goes back to my childhood when we had it a lot because it was cheap. Tastes just like chicken, right? I don't think so.
ReplyDeleteHi, jmb. I don't think it tastes like chicken - it's gamier, which I suppose it should be. It's eaten a lot here.
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