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CORSICAN style RABBIT
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CORSICAN style RABBIT

The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta

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CONFIT LEG OF LAMB
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CONFIT LEG OF LAMB

The tender and juicy lamb is braised and then slowly cooked in a rich sauce made with Madeira wine, orange juice, and aromatic herbs.

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