The Welsh Were the Original Nose-to-Tail Eaters
The Welsh have been eating from a nose-to-tail standpoint since year dot. Finances dictated that they had to, it was as simple as that. One beast had to last you most of the week.
Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
This Chef Is Serving Hares in Jugs
Standing in the kitchen of London game emporium The Jugged Hare, chef Steve Englefield opens a bag containing a skinned hare and a teacup’s worth of blood.
Denmark Fills Its Doughnuts with Braised Hare and Smoked Fish
Not quite a pancake, not quite a doughnut: Denmark’s aebleskiver are a warm, little thing to start the evening with. I’ve filled them with everything from braised hare and pork to meringue.
Stinging Nettle Pesto Cakes Recipe
These make a good base for meat or fish to sit upon—especially rabbit.