Thursday, November 10, 2011


Editor's note --  Earlier this year, in April, Chinese Sweet and Sour Rabbit recipe was included on a post about the global market for rabbit meat. Today, the Editor is featuring an "easy enough" rabbit recipe from the The Wall Street Journal by Chef Stephen Stryjewski of Cochon, a Cajun Southern-Cooking restaurant in New Orleans. 

Paneed Rabbit with Citrus, Sage and Caper-Butter Sauce

Justin Walker for The Wall Street Journal,
Food Styling by Karen Evans, Prop Styling by DSM

Chef Stryjewski insists that one of the ingredients in the sauce must be the satsuma, a seedless and easy-peeling citrus mutant of Japanese origin. Jesuits brought the mutant from Asia in the 18th-century to Plaquemines Parish, Louisiana, where groves still thrive to this day. 

 k. a. gardner 
Paneed Rabbit With Citrus, Sage and Caper-Butter Sauce  via  -- "Sweet, salty and fragrant, the sauce..." 


No comments:

Post a Comment

Comment moderation sometimes enabled