Uploaded December 2018 | Updated September 2026, 3 weeks ago

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Rabbit, nose to tail, field to fork..Following on from my Rabbit catch and cook weekend, i was left with some Rabbit livers and the shoulders (video for the shoulders coming soon)..
This is a super simple dish, of pan fried rabbit livers, with wine and some spice, served on tagliatelle, super simple, super quick..

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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..