Rabbit Dijonnaise, Fricassee de Lapin and More
Once you get the hang of it, cooking rabbit is quite easy. But there is a learning curve, because it vanished from American kitchens for decades and has only recently begun making a comeback.
More Garlic Sauces for your Aioli Monstre
Adding a second garlic-based sauce to a Grand Aioli (also known as Aioli Monstre) enhances the traditional French feast, especially when you're serving a large crowd. Here are several recipes from the Seasonal Pantry archives.
