Rabbit ballotine with collard bundles of rabbit confit in green garlic broth from Everything I Want to Eat: Sqirl and the New California Cooking (page 141) by Jessica Koslow

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

Accompaniments: Green garlic puree

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

    Can substitute kale or collard greens for chard.

  • DKennedy on January 30, 2018

    This is a very involved recipe. We made it as our main course for Supper Club and I don't think I would try it again, even though it would be world's easier the second time around. The butchering instructions are not for the novice and we had our butcher do it for us. We made the bone broth as instructed, and confit'd the legs with little effort. The collard bundles were beautiful served in the broth but we had to play around with the green garlic puree because green garlic is not in season. The ballotines were so much work!!!! Tasty, but no way would I make them again. And the instructions were very confusing. We read and reread and reread.

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