This winter I’ve been enjoying local meats from the Schenectady Greenmarket whenever possible. Buying local feels better to me, tastes great and supports local business.
For several weeks now, I have purchased a rabbit each week and tried new recipes for this overlooked game meat.
The first one I tried was Sicilian Sweet and Sour Rabbit.
The second was Red Wine and Juniper Braised with Chestnuts
Photos by Jennifer Sternfeld
Braising Rabbits — No Comments
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