Food on a stick isn’t limited to the State Fair anymore. Lukas Leaf shares his Rabbit Fritter recipe that incorporates garden-fresh veggies into the batter and an easy to prepare berry dipping sauce made with naturally foraged berries, or ones you pick up from a Farmer’s Market.
By Chef Jesse Griffiths From his cookbook “Afield, A Chef’s Guide to Preparing and Cooking Wild Game” Available through Rizzoli International Publications, Inc. Ingredients to Prepare Shredded Meat 2 whole squirrels or cottontails, gutted 1 onion, halved 4 whole cloves 1 bay leaf 8 Tablespoons (1 stick) unsalted butter Soup Ingredients 6 medium carrots, thickly sliced 1 onion, diced 2…
With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds
Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit.