rabbit now. the deliciousness draw us here to this secluded restaurant. before we can eat it, we have to catch it. fragrant leaves and berries are selected to add flavor to the rabbit s meeat and then all you have to do is hop in and catch one and i will spare the rest. he worked at some of the
yes, please. we have to catch it. above the restaurant, wild rabbits are caught with an ingenious and sustainable method the islanders have been using for centuries. a pit is dug close to the rabbit hole and tasty food is thrown down to temp them out. fragrant leaves and berries are specially selected to add flavor to the rabbit s meat. the taste comes into the meat. the natural way. then all you ve got to do is hop in, catch one, and i ll spare you the rest. sylvia s little brother runs the kitchen. he s brilliant at bringing out the best flavors from the wild game here. he s worked at some of the finest restaurants in new york and london but he came home to apply his skills to traditional rustic cooking.
you want me to open this? yes, please. we have to catch it. above the restaurant wild rabbits are caught with an ingenious and sustainable method the islanders have been using for centuries. a pit is dug close to the rabbit hole and tasty food is thrown down to the tempt them out. fragrant leaves and berries are especially selected to add flavor to the rabbit s meat. the taste comes from into the meat. naturally. then all you have to do is hop in, catch one and i ll spare you the rest. sylvia s brother runs the kitchen. he s brilliant at bringing out the best flavors from the wild game here. he s worked at some of the finest restaurants in new york and london, but he came home to apply his skills to traditional
down to the tempt them out. fragrant leaves and berries are especially selected to add flavor to the rabbit s meat. the taste comes from into the meat. naturally. then all you have to do is hop in, catch one and i ll spare you the rest. sylvia s brother runs the kitchen. he s brilliant at bringing out the best flavors from the wild game here. he s worked at some of the finest restaurants in new york and london, but he came home to apply his skills to traditional rustic cooking. the last time i saw him i ran into him in the streets of new york. he was in a bad way. no, i m kidding. but that was a long time ago now. but i love rabbit. i cook it at home a lot. and the thing about rabbit this rabbit is wild.
above the restaurant, wild rabbits are caught with an ingenious and sustainable method the islanders have been using for centuries. a pit is dug close to the rabbit hole and tasty food is thrown down to tempt them out. fragrant leaves and berries are specially selected to add flavor to the rabbit s meat. the taste comes through into the meat. then all you ve got to do is hop in, catch one, and i ll spare you the rest. sylvia s little brother augustino runs the kitchen. he s brilliant at bringing out the best flavors from the wild game here. he s worked at some of the finest restaurants in new york and london. but he came home to apply his skills to traditional, rustic cooking. the last time i saw him i ran into him on the streets of new york. he was in a bad way. i m kidding. that was a long time ago now.