Daube de Sanglier è la Provençale, is a traditional autumn and winter dish in many parts of Europe. Wild boar is hunted for its much-prized meat. Every year there seem to be more roaming the countryside and invading towns and cities in France, Italy, and Germany.
Stuffat tal Fenek is a national dish from Malta. The mild, tender rabbit meat is infused with rich, hearty flavors from the red wine sauce and spices. A marvelous slow cooked dish enjoyed by Maltese families on Saints Peter and Paul day on June 29. Tradionally served with pasta, I recommend polenta or roasted vegetables.
Rabbit meat is low fat and has a delicate flavor. Coniglio con Finocchio e Pancetta, a classic dish from the Marche region in Italy, uses fennel as its partner, which grows wild here. Fennel has a subtle, yet unmistakable anise flavor.
Coniglio all’Etrusca, tender rabbit meat in a savory sauce of herbs and spices. The original recipe from Tuscany calls for hare. Its mild flavor is similar to veal or chicken and it’s high in protein and low in fat. Slow cooking keeps the meat particularly juicy.