I've been planning to make a twist on a uniquely St. Louis appetizer - Toasted Ravioli - stuffing it with rabbit. I cut up my rabbit. I soaked it in wine vinegar and salt water.

After a day of soaking, my rabbit was ready for braising. I selected the appropriate flavor ingredients for the braising.

I braised the meat low and slow for two hours. It was melting off the bone tender and ready for the next step.

Then I realized I just didn't have the time or energy to make homemade pasta for the ravioli, not to mention taking the extra step to bread and deep fry them after they boiled.

So, as a fall back, I added more ingredients to the already shreaded rabbit; made a pot of risotto and was ready to roll it into spirals to be breaded and deep fried when .... oops. This sure sounds familiar. Didn't I do breaded spirals with another ingredient earlier in this challenge? A quick check of the blog archives confirmed it.

NOW WHAT ?!!

The good news, it turned out to be pretty tasty. Not spectacular. Not particularily original.

Since I don't know where to begin to write a logical recipe, I'm just going to tell you what my ingredients were.

RABBIT, wine VINEGAR; yellow & red bell peppers; celery; ONION; GARLIC; basil; pancetta; porcini mushrooms; salt; pepper; risotto; cheese; bread crumbs.