Leg Of Rabbit with Mushroom Stuffed Crepes in Rabbit Broth: tender, savory crepes stuffed with a mix of diced porcini, oyster, and wood ear mushrooms, garnished with freshly chopped parsley and whole mushrooms, then topped with a pan fried Rabbit Leg; all swimming in homemade pressure cooked Rabbit Stock. Served with Victory Beer’s Swing Saison.
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