Rabbit with olives, portobellos, and herbs
Outcome: 5/5
Suggest: Overestimate the amount of stock the recipe calls for
I pulled out the pink, limp and seemingly helpless combination of flesh, bone and fat from the plastic bag and finally realized: this is a real. One of those rare moments in life where one truly feels a barbarian connection to food. Fear and guilt was finally overcome when I heard the muffled, cackling sear of rabbit flesh on pan. There was no turning back.
Thankfully, the sacrifice came out to a beautiful, balsamic symphony. The rosemary, bay leaves and thyme from the home garden infused so well with the Italian olives and mushrooms that had been reducing in white wine sauce for an hour. All white meat, all good meat, all delicious.
Recipe courtesy of Tru's Rick Trumanto and his cookbook,Osteria.
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