Game Season is in full swing here. Big hit at the moment is our locally shot rabbit 3 ways dish. We have the loin wrapped in its own belly and stuffed with a farce from the trim, the bread crumbed shank cooked sous vide and then deep-fried and to finish the shoulder with a spicy barley in spring roll. We finish this off with a sauce from the stock and some of our English mustard sauce. Carrots and dauphs on the side. The thighs are on the lunch for less menu and the pluck is ready for terrines. Thanks Amy for the rabbits.