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.

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 ...

Joint and wash the rabbit in plenty of water and vinegar. Put into a basin an add the ingredients for the marinade: the sliced onion, carrot, wine, bay leaf, peppercorns, rosemary, celery, and vinegar ...

Over the last few weeks, some readers have asked for a repeat of a recipe for rabbit. Others have responded to piece that included marinara sauce with requests for Sunday Sauce, that big meaty, ...

If you get your butcher to bone and dice the rabbit for you, this recipe is actually very straightforward. It makes a lovely Italian dinner for four.

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