Rabbit

We have been getting these awesome local rabbits from Wannabea Farm in Shushan, NY.  I think rabbit is one of my all time favorite meats.

We used the legs to make a rabbit pate and served it with a country pork pate. We complete the dish with pickled carrots and beets.

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2 Responses to “Rabbit”

  1. looks good chris, are those pork rinds to the left above the bread? looks delicious

    • Chris Amendola Says:

      Thanks man, yeah they are pork rinds, they went nice with the pate. I almost just served pork rinds instead of toast points, but then just did both.

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