Rabbits
For Thanksgiving this year I decided to forego the turkey, primarily because I thought I would have a whole lamb-- and lamb for thanksgiving sounded great! Alas, the lamb delivery date was moved back and I was stuck. When David said he had rabbits, I jumped! I could do something rabbit-y. As it turns out we're having 25 people so the rabbits alone would not do it--I also bought a half dozen guinea hens--but I could use them for some awesome apps and a first course.
With David's lovely little rabbits I made a half recipe of rabbit rillettes, a double recipe of rabbit sausage, and some amazing rabbit stock. I kept the kidneys for a terrine later. Ditto on the livers.
I'm serving the rilletes alongside a pate de campagne that I made this week with chanterelles and black trumpet mushrooms folded in and our tuscan salami sliced on our new slicer (just like Jim's). The sausages I will serve on wilted dandelion greens with fingerling potatoes dressed in light mustard vinaigrette.
Happy Thanksgiving everyone!!
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