99 Station Street

The rabbit is almost a byproduct of farming and country life. To many it is the scurge of crops and can spread, if uncontrolled to cause major problems with food production.  An upside to this is that the countryside does tend to react well to this problem. When you have crops, shooters and something tasty to shoot at, the problem can be kept to a minimum.

Rabbit is a lean meat and can very quickly be overcooked. Due to this it is easy to slow cook, whether as a stew or  roasted. While rabbit is classed as game, it has a more delicate flavour and can be easily overpowered by strong flavours, subtlety is the key.

Our own take on this is to use another great seasonal ingredient, wild mushrooms, stuff the rabbit and then sear before quickly finishing it in the oven. For extra goodness this is served on a salad of freshly picked watercress dressed with sherry and gorgeous local rapeseed oil.