Plate Magazine – Rabbit Sausage
Plate Magazine explores chef Ryan’s approach to game sausage, sustainability and serving up a delicious rabbit, Brussels sprouts and spaetzle recipe.
Plate Magazine explores chef Ryan’s approach to game sausage, sustainability and serving up a delicious rabbit, Brussels sprouts and spaetzle recipe.
Indianapolis Monthly named chef Ryan Nelson’s rabbit biscuits and gravy one of the top five dishes to try on their weekly Swoon List!