Assiette of wild Irish Rabbit !! I love to use all parts of an animal in honour of its life and I suppose the challenge of it too. So dish details are ● rabbit loin stuffed with rabbit farce and kidney and heart wrapped in parma ham. ● rabbit front legs boned and stuffed with rabbit liver mousse rolled in veg ash. ● rabbit hind leg rillette croquette. ● braised rabbit legs, liver mousee and parma ham tortellini. ● pan fried rack (so cute). ● roast rabbit bone and pinot noir jus.

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