Rabbit Cooked in Straw and Toasted Grain Broth

Preparation info

  • Recipe for

    Four

Appears in

Biota

By James Viles

Published 2016

  • About

Method

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.