Check out this two-part series. It's not for the faint of heart. In the first part, executive chef Sean Rembold of Marlow & Sons walks you through butchering a rabbit. In the second part, he shows you how to make a delicious, mouth-watering rabbit cacciatore with creamy polenta. Get out your knives and get ready to make dinner!
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How To:
Trim lamb shoulder
How To:
Make a delicious, easy-to-prepare cottage pie
How To:
Cook delicious stuffed flank steak for Moms
How To:
Make venison summer sausage with garlic and peppercorn
How To:
Make Betty's Bob Evans style sausage & potato skillet
How To:
Make Filipino bistek tagalog (beef steak)
How To:
Prepare steak for grilling
How To:
Make Filipino pork sisig (spicy pig's snout & ears)
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