Monday, 14 October 2013

Wild Rabbit with Cider and Prunes - October 2013

Delicious wild rabbit is perfect for autumn eating.  I am still playing with Californian Prunes, and decided to put a handful into this braise, with more baby onions, celery and turnips.  Dry Cider and some Essential Cuisine Veal Stock, and softly cooked for about 2 hours.


No comments:

Post a Comment