Civet de Lapin (Rabbit Stew with Red Wine) Credit: Christopher Hirsheimer SERVES 6 INGREDIENTS 4 tbsp. butter 3 tbsp. extra-virgin olive oil 2 2½-lb. rabbits, each cut into 6 pieces; hearts, kidneys, and livers reserved Salt and freshly ground black pepper 1 medium yellow onion, peeled and finely chopped 4 cloves garlic, peeled and minced...
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