From Field to Fork Pt 6

In this final installment we see two superb dishes. Rabbit livers with Calvados and cream and braised rabbit in red wine with shallots and bacon. I hope this inspires some to try and not only harvest wild rabbits but to prepare and cook them as well.
If you really want to know how to prepare game go to Scott Rea Project. Scott is truly a master with a knife. / thescottreaproject

[@stillarifleman]

Simon, just what the non-hunters need to see, we save big money on shopping by using free Rabbit and who can argue when seeing these recipes. Well done to all those involved.