Food

This recipe takes a while to make but will leave you with enough to freeze for another night. Plus, it’s delicious so well worth the effort! It’s outstanding with this meaty Pinot Noir. 1 medium rabbit, cut into pieces ¼ cup olive oil 1 onion, chopped 1 cup mushrooms, chopped (I use chanterelles, but porcinis

Rabbit only sounds gourmet now that stores like New Frontiers and even Albertson’s are carrying it! Try this recipe for something fun and different to throw on the grill. The rustic flavor of this dish is delicious with our earthy One Palm Pinot Noir. • 1 cup Greek yogurt • 1 tsp. dried Greek oregano

This is an easy and delicious way to cook rabbit and makes a perfect fall dinner. Its flavor is subtle and the meat is tender, not gamey. The wine is a delicious match! Serve with polenta or roasted potatoes. • 1 lemon • 1 rabbit (about 1 pound) • 2 tbsp. olive oil • 4