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 ...

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 ...

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 ...

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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 ...

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 ...

This traditional Maltese rabbit stew is slow-cooked in red wine with herbs and sweet spice. A family recipe passed through generations, rich with Mediterranean comfort. Credit: Josh Martin ...

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 ...