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Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.

Source: Martha Stewart Living, March 2001



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How would you rate this recipe?
  • Chun_JiHae
    23 JAN, 2013
    We hosted a dinner party this weekend to welcome in some out-of-town relatives, and I made this as our entree! I used chicken instead of rabbit, as we have 2 pet rabbits & I didn't think rabbit meat would sit well with the kids. This was DELICIOUS, everybody loved it! I also used beef stock instead of chicken, for a richer flavor. It surprisingly worked well! The olives added a nice tang, and as we're Asian, I didn't make the pasta, I used store-bought. But DELICIOUS, I definitely recommend!

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