Rabbit porchetta with confit legs, gnocchi and porcini with my farm to table class @ SUNY Cobleskill.
Rabbit & Dried Apple Crepinette!
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spreadmmms How do I make this?
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MLapi @spreadmmms I used a 25% pork fat ratio to rabbit meat with a 1.5 percent salt ratio to total weight,added sage, garlic and dried apples, mixed well and wrapped in caul fat.
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spreadmmms Interesting!
Woodcock with wild fall oyster mushrooms
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SallyRogers Amazing! Did you find these yourself?