1 whole rabbit, cut into four quarters
1 cup buttermilk
8 cups whole milk
4 cups buttermilk
1/4 teaspoon salt
Zest and juice of 2 lemons
2 tablespoons extra-virgin olive oil
1 cups whole milk
1 cup polenta
1 cup poultry stock
1/2 cup heavy cream
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup lard
Kosher salt and freshly ground black pepper
2 cups rice flour
4 garlic sausages, 3 ounces each
1/4 cup diced carrots
1/4 cup diced onions
1 rib celery, diced
2 cups white wine
1 tablespoon garlic, worked into a paste
1 cup Roma tomatoes, peeled and crushed, juice reserved
1 cup Roma tomatoes, peeled and crushed, juice reserved
1 teaspoon capers, crushed
2 cups rabbit or poultry stock
2 tablespoons saba
Zest of 1 lemon, plus more for garnish
Crushed red chili flakes
Extra-virgin olive oil, for garnish
Quick-cooking polenta may be used to save time. Also, any type of sausage may be used in place of the garlic sausage.
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