Medium a021c70f be8a 4bd6 9289 4fc1a777df9c
Panéed Mississippi rabbit

Recommendations

"Because they pan fry and dredge it, there is a nice crunch on the outside. The breading is light, so it helps hold the moisture of the rabbit in, keeping it really tender, never overcooked or dry. You get a little bit of bitterness from the Swiss chard that is really pleasant, as well as a great savory flavor from the farro. They take the rabbit livers and cook it into the farro, so it's a really nice compliment to the dish."

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