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 ...

Carolyn Loveland grew up helping fellow hunters process rabbits. Now she and her husband, John, have added rabbits to their Allens Hill Farm. Yet she hadn't eaten rabbit meat until recently. "Oh my ...

1. Season the rabbit all over with salt and pepper. Reserve the rabbit liver, if available, in the refrigerator. 2. In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the ...

STATEN ISLAND, N.Y. -- The meat is tender, and the inexpensive animals breed like bunnies. So why is it so rare to find rabbit on a dinner table in this country? "I think it's because of Bugs Bunny," ...

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 ...

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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 ...

If meat-eaters occupy the top of the food chain, then Christopher Eley, owner of Goose the Market and Smoking Goose Meatery, is king of the carnivores. Goose’s elaborately stocked front counter is a ...