Rabbit recipes


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. I have to say I’m a big rabbit fan, such a big part of Italian cuisine. Most people in Ireland recoil in horror at the thought of it but nothing beats it done in a simple white wine sauce! Mmmm I feel a rabbit post coming on:)

  2. Caroline says:

    That sounds really good, Lorraine. I’m always on the watch out for more rabbit recipes, especially as I know we’ll have lots of the feckers in early summer again next year. I’ll keep an eye out for it!

  3. Hiyee, how is it going? Rabbits? Haven’t tried my hands on rabbit yet but that one-pot thing sounds good and wholesome 😉

  4. Mary says:

    Hi Caroline,I agree with Lorraine. It’s a favourite of mine but never met anyone else who thought so until I flatted with a Maltese student at varsity. She dispised it while growing up in Malta but now misses it. I love it braised, just as Lorraine describes with white wine, leeks, mushrooms and herbs with the juices over pasta. Mmm.

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