This dish is inspired by the sight of young rabbits at Redleaf Farm, darting in and out of the straw bales and eating grains that have been stored in bags for the farm animals. We use straw or hay to cook the rabbit in and then serve the meat with quince; it’s a very fragrant and gentle combination. We make this in autumn when the quinces are ripe, but you can leave them out and make this all year round.
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