The Field Kitchen: rabbit rösti
Leon Challis-Davies is a chef who loves to cook with wild ingredients in the open air
A bitterly cold night in early December saw me controlling increasing rabbit numbers on a local farm. Rabbits can have up to seven litters a year and, with the temperature starting to drop, breeding conditions are ideal right now. Stuart Eborall, of Warwickshire Wild Game, has since seen his orders spike, and was keen to learn what else he can do with delicious and sustainable wild rabbit. This trend is great news for the game industry; an increase in orders can only reflect an increase in the visibility and popularity of wild British game.
Stuart suggested we head out late, and I would follow
