Stuffed Rabbit with Cabbage (Nose-to-tail Rabbit)

Stuffed Rabbit with Cabbage

Stuffed Rabbit with Cabbage

To make this nose-to-tail dish, a whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus.Todd Coleman

Nothing goes to waste in this elegant dish from Matthew Accarrino, chef of SPQR in San Francisco. A whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus.

Pairing Note: Hints of cedar and spice in California's Scott Family Estate Pinot Noir 2008 ($39) are wonderful with the smoky flavors in this dish.