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 ...

Pasta with rabbit ragu and cauliflower is, I gotta say, a real taste of Central Italy. It's all about rustic elegance. Really ...

Paglia e fieno tagliatelle with rabbit ragu is like bringing a tender, homey vibe right from Emilia-Romagna to your dinner ...

Broadstairs’s acclaimed Peen’s Gastro Bar has introduced a delicious rabbit stew to its menu, which coincincides with the Chinese New Year, which began this month and is according to tradition is a ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Earthier than ...

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 ...

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 can prepare and eat rabbit just like chicken, said Norman Kump of Golden Premier Farms in Jerome. Cut into bite-sized pieces and pan-fry, or roast the whole rabbit. Young fryers are more tender ...

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.