Easy, fast and delicious. I sprayed PAM into 6 custard cups and preheated oven. I threw all the ingredients into a blender, adding an additional 1/2 cup canned corn. I pulsed the blender for 5-6 times then using a spatula, I scraped the sides of the blender down. I pulsed again for another 2-3 times and poured into the custard cups. I baked the popovers according to the recipe. They turned out beautifully - golden brown, crunchy on the outside, soft and moist on the inside.

Reviewed On: Feb. 3, 2009

Absolutely delicious. I didn't have bacon and used pancetta instead. I followed the recipe directions for preparing the rabbit separately from the shallots, red wine, bouillon and herbs. I then combined it all in a crockpot along with some sliced carrots and quartered mushrooms. I also added more peppercorns than called for in the recipe. The rabbit turned out moist and tender. This is the 2nd time I've made this recipe. The first time I followed the directions and stewed it on the stovetop for 1 1/2 hrs. The crockpot method works just as well. About 1/2 hr before serving, I took out the rabbit and kept it warm in the oven. Then I followed the directions to make the gravy and turned the crockpot on high. Gravy turned out great. Served the rabbit with white rice and sliced French bread.

Reviewed On: Dec. 16, 2008

Very yummy. Following the recipe exactly yields not enough filling for my taste. My recommendation is to double the filling but leave the pecans at 1 cup. Be careful not to overbake as the pie will dry out.

Reviewed On: Nov. 25, 2008