Food and drink

Roast Rabbit With Bacon

I’m always a happy bunny when the guy from Mortlach Game appears at the farmer’s market with some rabbits. I don’t understand why we rarely see them in supermarkets and butcher shops in the UK. When we were in France in the summer the meat counter had a lovely display of rabbits, skinned and laid out front and centre of the cabinet. You never see that over here. Instead in the heart of one of the most important game regions in Scotland our local Tesco only has chicken, beef, lamb and pork. Great.

Anyway here’s yet another Stephane Reynaud inspired recipe. Continue reading “Roast Rabbit With Bacon”

Food and drink

Braised lamb shank

I really, really love lamb. In terms of favourite foods it’s right up there, shining bright at number 1 on my list. Chops are great and roast leg of lamb is wonderful but I absolutely love braised lamb shank. It’s slow, patient cooking that has such a deep reward of the strong lamb. Tender and moist from being bathed in a lot of red wine for 2 or 3 hours. The flesh just falls off the bone and the gravy… oh the gravy! Continue reading “Braised lamb shank”