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!
Chef Nelson was featured in the IndyStar in honor of his participation at the DigIn- A Taste of Indiana festival at White River State Park on August 30, 2015. View the entire gallery of festival photos or try your hand at recreating his recipe from the comfort of your home kitchen!