Grilled Rabbit with Mustard and Crisp Bacon
Rabbit is easily found in most places in the U.S., though it will often be in the frozen food department. Try to find it. It’s beautiful meat – lean, subtle, tender, and it cooks so well, wrapped in bacon, over the coals. The by-word is slow, even cooking. Just be patient, turn it regularly and you’ll have a feast on your hands. And if you cannot find rabbit, use chicken….!
Grilled Bacon Wrapped Goat Cheese on Salad
This is a quintessential entrée in the French household. You can even purchase goat cheese already wrapped in bacon at the épicerie, grocery store. Typically, the cheeses are heated in the oven until they begin to melt and the bacon softens. I’ve stolen this idea and put the cheeses on the grill, after tucking grilled pepper underneath the bacon for some extra lusciousness. The bacon entirely covers the cheese and as it crisps on the grill, the cheese softens so that when you cut into it, OH MY. It’s molten and delicious.
