Rabbit and mustard sauce, tastier than chicken and easy to cook
Rabbit Ballotine, easy to make and looks so great.
Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel
A great rabbit casserole, dark, boozy and rich from Chef Mark Lloyd served with fennel flatbreads and wild rice
Shortcrust mixed game pie
Rabbit and Kidney Pie topped with a puff pastry lid