In The Charcuterie | City Life Vaughan Lifestyle Magazine

Name: In The Charcuterie | City Life Vaughan Lifestyle Magazine
Ingredients: 1 whole rabbit, 4–6 lbs; 4 cloves garlic, pounded to a paste in a mortar; Grated zest of 2 lemons; Sea salt and freshly ground pepper; 1 tbsp fennel pollen; 1/2 cup chopped mixed fresh herbs (such as rosemary, oregano, flat-leaf parsley and sage); 2 tbsp extra-virgin olive oil

mycitylife.ca

At this year’s holiday get-together, think outside the been-there-done-that hams and turkeys. Instead, turn to In the Charcuterie, the debut cookbook from

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Ingredients

1 whole rabbit, 4–6 lbs
4 cloves garlic, pounded to a paste in a mortar
Grated zest of 2 lemons
Sea salt and freshly ground pepper
1 tbsp fennel pollen
1/2 cup chopped mixed fresh herbs (such as rosemary, oregano, flat-leaf parsley and sage)
2 tbsp extra-virgin olive oil