Cooking Rabbit at One Eared Stag Restaurant, Part 1: Rabbit Livers with Watermelon Rind Chutney

November 18, 2014

Rabbit legs, loins, and even liver; Scott is schooled on the different parts of the rabbit from Robert Phalen, the Chef of One Eared Stag restaurant in Atlanta. In this clip, Robert shows how to break a rabbit down and fry it similar to how you fry chicken.

Don’t miss part two of this series here.