tag:blogger.com,1999:blog-5945840506950424198.post4502718490516915953..comments2023-07-24T05:55:17.357-04:00Comments on Duck Fat and Politics: Rabbit cacciatorePatrickhttp://www.blogger.com/profile/05030844367057262337noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5945840506950424198.post-33203173340803666962010-04-29T23:01:11.158-04:002010-04-29T23:01:11.158-04:00Thanks, it was good! We made it two nights in row...Thanks, it was good! We made it two nights in row, and made it with a lot of thyme on the first night. The chocolate and red wine was a fantastic addition, especially the chocolate. I've changed how I add wine to things in the past few years. Nowadays, I add it at the beginning, just after the garlic and onions and other minced things have sauteed, and reduce it quite a bit before adding the next ingredient, whatever it is. I like the flavor more and I like the modest amount of extra liquid, even when I add a lot of wine.Patrickhttps://www.blogger.com/profile/05030844367057262337noreply@blogger.comtag:blogger.com,1999:blog-5945840506950424198.post-26393854041689104952010-04-29T19:50:41.801-04:002010-04-29T19:50:41.801-04:00Wow, that sounds good.Wow, that sounds good.Chef Dadhttps://www.blogger.com/profile/08621018056104194641noreply@blogger.com