Pip Lacey's Rabbit and Spring Vegetables

This elegant rabbit dish from Pip Lacey uses all parts of the animal - kidneys, liver, bones, shoulder and loin. It is served with spring vegetables, crunchy cavolo nero, picked shallots and a buttery carrot purée. Check out our guide on how to break down a rabbit for some guidance. If you don't have Moscatel vinegar, you can also use chardonnay vinegar as Pip does in the video.

See the full recipe here: https://www.greatbritishchefs.com/rec...

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