Pip Lacey's Rabbit and Spring Vegetables

This elegant rabbit dish from Pip Lacey uses all parts of the animal - kidneys, liver, bones, shoulder and loin. It is served with spring vegetables, crunchy cavolo nero, picked shallots and a buttery carrot purée. Check out our guide on how to break down a rabbit for some guidance. If you don't have Moscatel vinegar, you can also use chardonnay vinegar as Pip does in the video.
See the full recipe here: www.greatbritishchefs.com/rec...
Subscribe to Great British Chefs KZbin channel: togbc.com/chansub
Follow Great British Chefs here:
Facebook: / greatbritishchefs
Instagram: / gbchefs
Twitter: / gbchefs
Pinterest: www.pinterest.co.uk/gbchefs
Visit our shop: shop.greatbritishchefs.com/