This rabbit stew with red wine recipe was developed for SAVEUR by chef Jean-Louis Palladin, whose recollections of a childhood spent eating wild game and mushrooms inspired this dish. sounded-like-a-good-idea-at-the-time
Since the creation of my cookbook, people have been very interested in discussing how to cook wild duck. I have been told time after time, "I can't make duck taste good for anything!" This comment always amazes me. Duck is one of the most highly.