Expand your culinary horizons with this unique menu created by Ian Denney, chef apprentice at Johnson County Community College.</p><p>The JCCC culinary team used a variation of the rabbit dish in competition in Madison, Wis., last month and earned a silver medal. Denney adapted the recipe for this menu, which features a hearty rabbit stew coupled with glazed carrots and a savory bread pudding. Altogether, it&#x92;s a stick-to-your ribs meal with components that are sure to spark a conversation around the dinner table.</p><p>While most people associate bread pudding with the sweet dessert dish, Denney&#x92;s savory version is the perfect accompaniment to the rabbit stew. It keeps the egg and bread foundation of its sweeter sister, but the savory spices make it taste like a rich version of the stuffing you serve at Thanksgiving. Using buttery brioche makes the taste even richer.</p><p>Chestnuts add crunch to the pudding. They&#x92;re available fresh for another month or so; look for an unblemished shell when you&#x92;re picking them out. Because chestnuts have a hard shell and a bitter inner skin, you can save time by purchasing canned chestnuts. </p><p>Rabbit and other game meats are rising in popularity as consumers look for lean meat alternatives. Most Asian markets carry rabbit, either fresh or frozen, whole or in parts.</p><p>Denney demonstrated how to cut a whole rabbit into pieces, a process that isn&#x92;t that much different from cutting a whole chicken into parts. Rabbit resembles chicken both in flavor and in texture. The USDA recommends cooking rabbit to an internal temperature of at least 160 degrees.</p><p><h3>Rabbit Stew</h3></p><p></span></p><p><span class="howto_volume">Makes 4 servings</p><p></span></p><p><span class="howto_components">1 whole rabbit, dressed</p><p>2 bay leaves</p><p>2 cloves garlic</p><p>1 tablespoon peppercorns</p><p>10 stems parsley</p><p>2 carrots, peeled and diced</p><p>2 yellow onions, diced</p><p>1 stalk celery, diced</p><p>3 quarts chicken stock</p><p>1/2 cup Madeira</p><p>2 tablespoons tomato paste</p><p>1 tablespoon butter</p><p>Salt</p><p>White pepper</p><p></span>Cut rabbit in six pieces to include four legs and two halves of the body.</p><p>Tie bay leaves, garlic, peppercorns and parsley into a cheesecloth sachet. Place in Dutch oven with carrots, onions, celery, chicken stock, Madeira and tomato paste. Top with rabbit pieces. Cover and braise in 300-degree oven until meat reaches 160 degrees and is fork tender and is falling off the bone, about 2 hours.</p><p>Remove meat and set aside to cool. Strain remaining liquid from Dutch oven into a sauce pot; reduce at low heat until it coats a spoon. Add butter; season with salt and white pepper to taste.</p><p>Remove rabbit meat from bone; place in pot and heat through, coating it with sauce.</p><p><span class="howto_facts">Per serving: 272 calories (32 percent from fat), 14 grams total fat (3 grams saturated), 40 milligrams cholesterol, 20 grams carbohydrates, 47 grams protein, 282 milligrams sodium, 4 grams dietary fiber.</p><p></span></p><p><h3>Savory Bread Pudding</h3></p><p></span></p><p><span class="howto_volume">Makes 4 servings</p><p></span></p><p><span class="howto_components">8 ounces brioche </p><p>2&#8201;1/2 cups milk</p><p>2 teaspoons butter</p><p>2 small shallots, diced</p><p>2 cloves garlic, minced</p><p>1/2 cup sweet white wine, such as Riesling</p><p>4 teaspoons parsley, minced</p><p>1 teaspoon sage, minced</p><p>4 chestnuts, chopped</p><p>1 cup chicken stock</p><p>4 egg yolks</p><p>3 whole eggs</p><p>3 egg whites</p><p></span>Heat oven to 400 degrees. Cut brioche into 1/2-inch by 1/2-inch pieces. Place in one-quart bowl; set aside.</p><p>Place milk in shallow saucepan and bring to a simmer. Pour over bread and let soak for 15 minutes.</p><p>Melt butter in saucepan. Add shallots and garlic; saut&#xE9; until translucent. Add white wine. Add to bread mixture along with parsley, sage, chestnuts and chicken stock.</p><p>Add egg yolks and eggs to bread mixture, mixing carefully so eggs do not curdle.</p><p>Quickly whip egg whites; fold into bread mixture.</p><p>Place in greased 8-inch square baking dish and bake at 400 degrees for 15 minutes or until set.</p><p><span class="howto_facts">Per serving: 798 calories (37 percent from fat), 32 grams total fat (15 grams saturated), 403 milligrams cholesterol, 99 grams carbohydrates, 24 grams protein, 291 milligrams sodium, 12 grams dietary fiber.</p><p></span></p><p><h3>Glazed Carrots</h3></p><p></span></p><p><span class="howto_volume">Makes 4 servings</p><p></span></p><p><span class="howto_components">2 carrots, peeled and sliced at an angle</p><p>1&#8201;1/2 teaspoons salt</p><p>2 tablespoons sugar</p><p>2 tablespoons butter</p><p>2&#8201;1/4 cups water</p><p></span>Place all ingredients in saucepan. Simmer over low heat for 7 to 10 minutes until carrots are tender.</p><p><span class="howto_facts">Per serving: 108 calories (47 percent from fat), 6 grams total fat (4 grams saturated), 16 milligrams cholesterol, 14 grams carbohydrates, 1 gram protein, 584 milligrams sodium, 2 grams dietary fiber.</p><p></span>