Rabbit rolled in speck with vinegar and sage from The King Cookbook (page 270) by Annie Shi and Clare de Boer and Jess Shadbolt

  • red wine vinegar
  • capers
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute boneless skinless chicken thighs for rabbit.

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

Accompaniments: Dried borlotti, cocos blancs, flageolets, or chickpeas; French tapenade; Tian; Smashed pumpkin; Roasted Treviso with vinegar, sage, and Parmesan

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 boneless skinless chicken thighs for rabbit.

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