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 ...

Baked rabbit is a classic Mediterranean dish that totally brings a touch of tradition to any family table. And, in the ...

The following recipes for "Rabbit Supreme" and "Country-Fried Beaver Steaks" were submitted by Oswego chef Michael Cali.RABBIT SUPREME About 2 hours before serving: Preheat oven to 350 degrees. On ...

Rabbit Ischia-style is a delicious dish that’s like bringing a piece of Ischia right into your home. Honestly, this Ischian ...

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Rabbits “are helping win the war,” proclaimed a Los Angeles Times article from 1943. Touted as a patriotic food during World War II, rabbits were raised by thousands of Americans in their backyards.

There are many comforting stews in this world, but my favorite, the one I go back to over and over again, is the Provençal wine and meat stew called daube. Daube (pronounced “dobe”), is earthier and ...

Words from the great Elmer Fudd that are "vewy" appropriate for this week’s Lost Recipes. We’re just past Easter and the cottontail’s egg and candy work is done. Time to cook the bunny up. To get a ...

Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat ...

Early fall yields two bumper crops: crisp apples and cottontails. Here’s a recipe that puts both to use, in old French style, with the rabbits getting a long, slow braise in hard cider. Though an ...