Rabbit recipes


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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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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