And while I'm at it, my local megamart had rabbit that cost $25 per pound. I got rabbit from a local butcher shop that had rabbit for $6 per pound. WTAF.

I think it bears some explanation as to why this recipe is so good. The rabbit is marinated in lemon, soy sauce, rosemary, bay leaf, and olive oil. Then it gets turned into rabbit stew with lots of leeks, celery, and caramelized onion. All this is braised in dry white wine and chicken broth. The balance between the sharpness of the wine and the mellow of the rabbit is perfect. This then gets thickened with beure manière, which adds richness. The biscuit crust is a straightforward buttermilk biscuit recipe with chives and parsley l, so terpines ftw. The final combination is just so good. This is absolutely stick-to-the-ribs French country fare and it is amazing.

Easter dinner part 6. This is pretty much a whole day of cooking. The recipe is Rabbit and Leek Pie from a Julia Child cookbook published in 1978. It is pretty much a perfect recipe, but a lot of work. #cooking #food #foodporn

Easter dinner part 5. #food #foodporn #cooking

Easter dinner part 4. #food #cooking #foodporn

Easter dinner part 3. #food #cooking #foodporn

Easter dinner part 2. #cooking #food #foodporn