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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Rabbit with parsley]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/rabbit-parsley-17124.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 28 Apr 2015 08:00:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Make this easy rabbit dish with a side of pureed potatoes for a filling meal.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Place the &#60;a title=&#34;Savoury rabbit cake&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rabbit &#60;/a&#62;shoulders, the carrot cubes, diced onion, celery, 1 sprig of &#60;a title=&#34;Tomato and thyme tartlets &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tomato-thyme-tartlets-8691.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;thyme&#60;/a&#62; into a pot and cover with water. Salt to taste and leave to cook for 30 minutes. Debone the rabbit shoulders and&#160;stir with shallots, parsley and meat juices. Cook the potatoes in salted water. Boil the milk and leave to infuse with the remaining thyme for 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Prepare a puree by mixing the &#60;a title=&#34;Potato pancakes with smoked salmon&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/potato-pancakes-smoked-salmon-2-10970.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes &#60;/a&#62;with the milk and butter. Pass through a sieve. Place in a siphon and snap the gas cartridge. Leave in a &#60;em&#62;bain-marie&#60;/em&#62;. Arrange the rabbit,&#160;add the puree and place some chips on top for crunch.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit&#160; : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-parsley-17124.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-parsley-17124.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Rabbit with apple juice]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/rabbit-with-apple-juice-10775.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 27 Apr 2015 01:00:30 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[To share a meal with your family, we recommend this excellent rabbit recipe with apple juice.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel 1 onion&#60;/span&#62;, cut &#60;span class=&#34;hps&#34; &#62;into small pieces&#60;/span&#62;. &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;Saut&#233;&#60;/span&#62;&#60;/em&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;a title=&#34;Savoury rabbit cake&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rabbit&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;cut into pieces&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Add &#60;span class=&#34;hps&#34; &#62;25 cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of apple juice&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Season&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to start cooking&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;pepper&#60;/span&#62;, garlic and parsley &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; let &#60;span class=&#34;hps&#34; &#62;simmer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 1 hour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;3. &#60;span class=&#34;hps&#34; &#62;Stir in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;soy&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sauce and&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;3&#160;teaspoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of&#60;a title=&#34;Mustard burgers &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/mustard-burgers-897.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; mustard&#60;/a&#62;&#60;/span&#62;. Leave to c&#60;span class=&#34;hps&#34; &#62;ook for&#60;/span&#62; another &#60;span class=&#34;hps&#34; &#62;30 minutes.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-with-apple-juice-10775.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-with-apple-juice-10775.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Herbed rabbit skewers]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/herbed-rabbit-skewers-10311.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/herbed-rabbit-skewers-10311.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 05 Apr 2015 04:08:05 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Gourmand Asia recommends this easy way to cook rabbit with a flavourful sauce..]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut the &#60;a title=&#34;Savoury rabbit cake&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rabbit&#60;/a&#62; into cubes, place them in a large shallow dish. Chop the basil. In a bowl,&#160;combine the basil with mustard, lemon juice and oil. Add salt and pepper. Coat the rabbit meat with the sauce and mix. Wrap in cling film and leave to marinate for 6 hours in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Prepare the sauce: wash the tomatoes and immerse them for 20 seconds in boiling water. Drain, peel and cut all of it into small pieces. Rinse, dry and chop the herbs. Remove the garlic skin and squeeze. Place all of it in a big bowl with the juice of half a lemon and oil.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Prepare the &#60;a title=&#34;Barbecued marinated asparagus&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/barbecued-marinated-asparagus-8504.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;barbecue&#60;/a&#62;. Skewer the meat cubes. Cook for 10 minutes, turning frequently. Serve with the sauce.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/herbed-rabbit-skewers-10311.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/herbed-rabbit-skewers-10311.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Rabbit and gorgonzola tart]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/rabbit-gorgonzola-tart-10248.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/rabbit-gorgonzola-tart-10248.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 04 Apr 2015 03:00:30 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Here is the recipe for a dish of cheese and meat: rabbit pie and gorgonzola. It's very tasty.. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Preheat the oven at 180&#176;C (th. 6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Buttered a rectangular tart mould. Roll out the shortcrust dough. Prick the base with a fork.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Cut the &#60;a title=&#34; Rabbit in mustard &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-mustard-10183.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rabbit &#60;/a&#62;fillets into cubes. Peel and chop the onions.&#160;Heat the oil and the rest of the butter in a pan. Place the rabbit in with the onions and toss them for 5 minutes while stirring with a wooden spoon. Add the honey, salt and pepper. Cook for 3 more minutes, stirring constantly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Rinse, dry and chop the basil.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Break the egg in a bowl, beat with the cream. Incorporate the capers and the crumbled &#60;a title=&#34; Beef fillet with gorgonzola and cranberry sauce &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-fillet-gorgonzola-cranberry-sauce-10759.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;gorgonzola&#60;/a&#62;. Add the basil. Salt lightly and add pepper to taste.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Divide the rabbit cubes on the dough. Cover with gorgonzola. Bake for 40 minutes. Serve with green salad.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; Pair the tart with freshly steamed spinach seasoned with salt, pepper and drizzled with olive oil.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-gorgonzola-tart-10248.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-gorgonzola-tart-10248.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Rabbit and pistachio terrine]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/terrine-de-lapin-aux-pistaches-10228.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 03 Apr 2015 03:00:59 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/terrine-de-lapin-aux-pistaches-10228.html</guid>
		<description><![CDATA[Discover our easy recipe and prepare this gourmet terrine with rabbit and pistachios. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;Cut &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Rabbit in mustard&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-mustard-10183.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; rabbit&#60;/a&#62;, veal and pork meat &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into small cubes&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;In a skillet,&#60;/span&#62; &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;saut&#233;&#60;/span&#62; &#60;/em&#62;&#60;span class=&#34;hps&#34; &#62;in butter for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over high heat.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wine.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Continue cooking&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;occasionally.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Preheat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oven to th.&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; Blend the meats with the cooking juice &#60;span class=&#34;hps&#34; &#62;smooth&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the egg&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a title=&#34;Strawberry and pistachio sabl&#233;s &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/strawberry-pistachio-sables-2934.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pistachios&#60;/a&#62;&#60;/span&#62;, season and &#60;span class=&#34;hps&#34; &#62;mix well.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into a bowl,&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; packing&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;carefully&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 hours.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;then place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the fridge&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;48 hours.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;country bread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/terrine-de-lapin-aux-pistaches-10228.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/terrine-de-lapin-aux-pistaches-10228.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/terrine-de-lapin-aux-pistaches-10228.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Rabbit in mustard]]></title>
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		<pubDate>Thu, 02 Apr 2015 06:00:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[We suggest you this hearty dish, rabbit in mustard. Be sure to follow the recipe and enjoy with the whole family.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Salt and pepper the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pieces of &#60;a title=&#34;Savoury rabbit cake &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rabbit&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Roll in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thyme.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the shallots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Heat &#60;span class=&#34;hps&#34; &#62;the olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and brown&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pieces of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rabbit,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turning regularly&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the shallots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;5 minutes, stirring&#60;/span&#62;&#60;a title=&#34;Roast pork with mustard glaze&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-pork-mustard-glaze-10631.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;.&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;a title=&#34;Roast pork with mustard glaze&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-pork-mustard-glaze-10631.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;mustard&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;in the bottom of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a pot.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to evenly coat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pieces of rabbit&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Simmer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;covered for 10 minutes&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;&#160;Add &#60;span class=&#34;hps&#34; &#62;the cream and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a glass of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;45 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;You can serve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;this dish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with fresh&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tagliatelle.&#60;/span&#62;&#60;/p&#62; &#60;div id=&#34;gt-edit&#34;&#62;&#60;/div&#62; &#60;div id=&#34;gt-res-tools&#34;&#62;&#60;/div&#62; &#60;div&#62;&#60;/div&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-mustard-10183.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-mustard-10183.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Savoury rabbit cake]]></title>
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		<pubDate>Thu, 26 Mar 2015 01:30:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starch]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Start your meal with this light savoury rabbit cake seasoned with garlic, parsley and nutmeg.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Soak&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 cl&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;hot milk.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;coarsely.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pat dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the parsley.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;a title=&#34;Rabbit with honey and thyme&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-honey-thyme-8659.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rabbit &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;livers&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bacon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Blend &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;all ingredients&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;except&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the livers,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the livers&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pulse a few times&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;keep some&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;texture.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Season with salt&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In &#60;span class=&#34;hps&#34; &#62;a saucepan,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with flour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the remaining milk&#60;/span&#62;, stirring constantly. &#60;span class=&#34;hps&#34; &#62;Bring to a boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;a title=&#34;How to make a b&#233;chamel sauce? &#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;&#60;span class=&#34;hps&#34; &#62;b&#233;chamel&#60;/span&#62; &#60;/em&#62;&#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;thickens&#60;/span&#62;, salt &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/starch/savoury-rabbit-cake-8810.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Rabbit with honey and thyme]]></title>
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		<pubDate>Wed, 25 Mar 2015 07:40:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[The rabbit coated with honey is subtly flavored with thyme, a dish that will be successful with the whole family.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Season the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;8&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pieces of rabbit&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pepper&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In &#60;span class=&#34;hps&#34; &#62;a large skillet,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fry&#60;/span&#62; the meat in &#60;span class=&#34;hps&#34; &#62;olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil over high heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;so they&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;are golden brown.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Brush with &#60;a title=&#34;Honey lacquered veal breasts&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/honey-lacquered-veal-breasts-1089.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;h&#60;span class=&#34;hps&#34; &#62;oney &#60;/span&#62;&#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;each piece&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thyme&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add half&#60;/span&#62; if the &#60;span class=&#34;hps&#34; &#62;cider&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and simmer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over&#160;low flame&#60;/span&#62;, covered, for &#60;span class=&#34;hps&#34; &#62;about 2 hours.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cider&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;according to the evaporation&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;The rabbit&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is cooked when&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the flesh&#60;/span&#62; comes &#60;span class=&#34;hps&#34; &#62;off the bone&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Just before serving&#60;/span&#62;, add the &#60;span class=&#34;hps&#34; &#62;butter and let&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;simmer for&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;another 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or 3&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Serve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with mashed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vegetables.&#60;/span&#62;&#60;/p&#62;    &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-honey-thyme-8659.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-honey-thyme-8659.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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