Brussels, nuts, rabbit

I love the whole process of cooking rabbit: I never get bored with it. To be able to butcher a whole animal is a great skill for a chef, especially a rabbit as they’re small and need more careful knife work. And there’s no waste with a rabbit - you can use everything. The meat has a delicate flavour, and works with multiple ingredients. It’s great with the right combinations of bitter and sweet. The possibilities for rabbit dishes are endless!