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 ...

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. Preheat oven to 325 F. Cut rabbit into serving pieces and sprinkle liberally with Creole seasoning. Place flour in a shallow bowl. In a Dutch oven, heat 2 tablespoons oil over medium-high heat.

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Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Braised rabbit with fire roasted tomatoes on polenta. Johnny Andrews, [email protected] Yield: 4 servings Department of Conservation cookbook honors hunting, fishing and foraging, but also ...