Moulingiane

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Moulingiane

Keith has fond memories of his great Uncle Leo stirring a cauldron of mouligiane in his backyard every Thanksgiving. All the guests would take a jar home as a Christmas gift. It's now a staple of our Christmas kitchen, and we give jars to teachers, friends, coaches, and neighbors. This recipe makes about 10-12 pint jars full, though you can also make it in half-pint jars, depending on how garlicky you like your friends.

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Rabbit Ragù

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Rabbit Ragù

I was strolling the Charlottesville farmer’s market when a sign caught my attention. “Frozen Bunny.”  I blanched just a bit, but I was fascinated—by the vendor (who refers to their meat in adorable terms?), by the beer cooler full of vacuum-packed rabbit legs, and by the memory of rabbit ragu. I impulsively decided to attempt it. Even though I’d never cooked with rabbit before and was more than a little intimidated. To soothe my nerves, I asked the vendor how to prepare it. His descriptions of frying it like chicken didn’t help. But I did enjoy the tomato he threw in with my $6.00/pound rabbit. Once home, I stuck the paper bag wrapped meat in the freezer and tried to forget my foolishness. But the memory of the thyme scented meat in that velvety sauce… I had to give it a whirl. 

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