RABBIT SAUSAGE
(w/ rabbit, pork, chicken, white wine)
CHARDONNAY BUTTER SAUCE
MOZZARELLA & PROVOLONE
WOOD-FIRED ITALIAN CRUST
FINES HERBS
(chives, tarragon, parsley)
This is our 3rd year offering you the Drunk Rabbit for Easter. I wanted to put rabbit on a pizza for Easter since we opened 8 years ago, but everyone said it was 'morbid', or 'messed up', or "in bad taste". I was raised differently. Most of my childhood we only ate what we grew here, could harvest from the woods, or pull from the lake. And that meant deer, rabbit, and squirrel were on the dinner table from time to time. It was normal for us.
You might be shocked to discover there aren't a lot of rabbit farms in the region. Because of that, these rabbits were actually French. The sausage is delicate but flavorful, and you wouldn't really know it's rabbit unless someone told you. The sausages are paired here with a chardonnay butter sauce and topped with cheese and a classically French combination of fresh herbs. Easter or not, I hope you love this one.
