Wild Scottish Hares
To Serve: Sear the loins but keep pink. Legs make a great confit. Deep redolent flavour needs strong partnerships on the plate.
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“Geese” from Devon dry ageing for Christmas 🎄 going to the guy that gave me the idea of dry ageing ducks thankyou… twitter.com/i/web/status/1…
Beautiful Wagyu steaks tonight all the way from Yorkshire @RouxScholarship @jamesmartinchef https://t.co/UZDQwXbpzp