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 ...

1. Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for an hour. 2. Heat oven to 400 ...

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.

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What’s a great snack for a winter afternoon? Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It’s quick, easy, gratifying and fun to play around with. The concept is ...

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 ...

1.Marinate the rabbit in salt, pepper, orange juice, thyme, sage, bay leaves, garlic, onion and olive oil for a couple of hours. 2.Pre-heat the oven to 200C. 3.Add the rabbit mixture to a baking dish.

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 ...

This recipe comes from How to Roast a Lamb: New Greek Classic Cooking (Little, Brown) by Michael Psilakis. As I've mentioned, the muscle formation in the legs of most animals makes for tough, stringy ...

When I was 9 years old, my mother served me dinner from a stewpot that I thought contained chicken, said Melissa Clark in The New York Times. Later, to my horror, I learned that I had eaten rabbit. “I ...

“When it’s done right, rabbit is terrific,” said Melissa Clark in The New York Times. It’s hard to know why Americans turned away from this onetime staple, making rabbit a bit pricey and hard to find.