Humans have been hunting and cooking wild rabbits for longer than we’ve been recording history. We loved eating rabbit meat so much that we domesticated the critters way back in 1000 BC. However, wild ...

Adapted from Elizabeth Fowler’s recipe, c. 1684. Ingredients: 1 medium onion, chopped 2 T. butter 1 ½ lbs. boneless rabbit loin, divided into fillets (chicken thighs may be substituted) 1. Melt the ...

Serves 4:2 Rabbits split2qt Duck Fat10 Whole Garlic Clove2 Sprig Rosemary2 bay leaf, 10 peppercorns1oz Pea Tendril1oz Frisee Lettuce3oz Lemon Oil1/4lb butter1/2c white wine1/2c Chai tea1c Fresh ...

You’ve enjoyed eating rabbit in restaurants, but chances are you’ve never cooked a bunny at home. It’s time for that to change—and this recipe will help you do just that. We get it: There’s something ...

Over the last few weeks, some readers have asked for a repeat of a recipe for rabbit. Others have responded to piece that included marinara sauce with requests for Sunday Sauce, that big meaty, ...

1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock. 2. Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ...

The Fresh Cooking Patio at this year's Realtors Home & Garden Show promises to enliven your taste buds with a packed selection of cooking demonstrations from area chefs and food experts. Here's a ...

I used to wrinkle my nose at the thought of eating rabbit. How could I eat the grade school classroom pet? Some vile rabbit patties I sampled as an exchange student in France only confirmed my ...