04/22/2023
On chilly spring days, we make Rabbit & Bacon Pies!
Vermont rabbit, braised in chicken stock and red wine, gets treated right with VT bacon, port-soaked prunes, veggies and herbs. All nestled in that .
(The bones are roasted for Rabbit Cider Gravy, a must-try.)
Make it a Full English Pie Plate, with parsnip potato mash and buttered minty peas (all available for takeaway).
Whether you dine with us in & , or pick up for an instant dinner at home, it’s always pie season!