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Sautèed Rabbit with Morels and Pearl Onions

Sautèed Rabbit with Morels and Pearl Onions

| September 18, 2011 | 7 Comments

This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking in less time than the stew and staying moist and flavorful.

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