When you spot okra and fresh peas in a cream sauce, you know it's about to be a good meal.EXPAND
When you spot okra and fresh peas in a cream sauce, you know it's about to be a good meal.
Beth Rankin

100 Favorite Dishes, No. 61: Rabbit Agnolotti at Wayward Sons

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Rabbit just keeps popping up on Dallas menus, and we're cool with that. Were you to raise your own rabbits for harvesting meat, one pair of breeding rabbits could yield hundreds of pounds of meat per year. Even if thrifty homesteading isn't really your thing, there are still plenty of reasons to get down with rabbit — namely that it's versatile, rich and delicious. 

Wayward Sons is always down with a little game — rabbit and quail are both on the current menu — and the $15 rabbit agnolotti is a beautiful homage to these tasty creatures. Agnolotti is a little pouch of pasta filled with meat or vegetables — think ravioli — and, in this case, they're stuffed with a rich bit of rabbit.

This dish is sent into the stratosphere with the inclusion of fresh summer vegetables — shell peas, okra and edible flowers — swimming in a creamy, herbaceous sauce. On a recent visit, the sauce was a bit over-salted (which wound up being an unfortunate foreshadowing of the seared rillette to come) but even still was so delicious that we slurped the remaining sauce from the bowl with a spoon. We suggest you do the same.

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