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six
Medium
By Jill Dupleix
Published 1998
Known in my part of the woods as underground chicken, rabbit has a terrific flavour, especially when it is teamed with vegetables, herbs, spices, white wine and duck or goose fat in this rustic French paté. I would be sorry to see rabbits and their associated rural mythology go out of fashion and probably out of business. It is only recipes like this that will keep them on our table.