exchemist
Veteran Member
Last night I tried a new recipe, for rabbit and Dijon mustard stew, with tarragon. It was really excellent. I've frozen the half of it we didn't eat and I'll certainly be keen to do it again in future. It's an internet BBC Food recipe from Rick Stein. I recommend it. Unfortunately I didn't take a photo of it.
My teenage son is keen to reduce our intake of beef and, to a lesser extent lamb, because of the impact of these ruminant animals on climate change (CH4 emissions). So I am extending my repertoire in the direction of duck and rabbit. Not exactly a hardship and probably healthier for us too.
My teenage son is keen to reduce our intake of beef and, to a lesser extent lamb, because of the impact of these ruminant animals on climate change (CH4 emissions). So I am extending my repertoire in the direction of duck and rabbit. Not exactly a hardship and probably healthier for us too.