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326: Good Drinking with Jon Bonné, Alice Feiring, Jancis Robinson, Talia Baiocchi

This Is TASTE

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Cooking and Enjoying Rabbit Meat

A discussion on the love for cooking and eating various dishes, including a salad with winter citrus, brown butter, and toasted hazelnuts, as well as cooking fish and occasionally roasting a whole rabbit. They highlight the flavor and versatility of rabbit meat, specifically the clean taste and absence of a strong game flavor.

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