Fried smoked rabbit from True North: Canadian Cooking from Coast to Coast (page 43) by Derek Dammann and Chris Johns

  • sage
  • bay leaves
  • apple brandy
  • carrots
  • celery
  • cornmeal
  • fennel seeds
  • honey
  • leeks
  • Madeira wine
  • maple syrup
  • onions
  • parsley
  • thyme
  • black peppercorns
  • dried chillies de arbol
  • sodium nitrate
  • rabbit
  • all-purpose flour
  • chicken wings
  • celery root
  • tomato paste
  • red wine
  • chicken feet
  • tart apples
  • apple cider vinegar
  • balsam fir tips
  • kosher salt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Foie gras parfait

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Chicken jus" in this recipe takes at least 8 hours to prepare, and the "Apple vinegar" refrigerates for 6 weeks . Rabbit refrigerates for 16 hours.

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