Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers. 2 rabbits (ask your butcher to cut each rabbit into 6 pieces) ½ cup plain flour Freshly ground black pepper 2 large brown onions, sliced 2 bay leaves 2 lemons 1 litre chicken stock ½ cup chopped flatContinue reading “Braised Rabbit, lemon onions and capers with casarecci”
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