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 ...

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.

Wild rabbits will have firm, pinkish-brown coloured flesh and are generally smaller than farmed rabbits, which are flabbier with paler grey flesh. They are generally sold whole but skinned and ...

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 have been on the lookout for good rabbit dishes ever since I took a holiday on the island of Malta where there are a lot of them, being dry limestone country where not much other wildlife can ...

Is it me, or are dishes with rabbits multiplying like.. well, rabbits? I am seeing more of it on menus and in the specialist meat shops, but have never cooked one. They seem only to be sold whole.

1. To make the Roulade, start by deboning the rabbit, keeping the saddle intact. Set aside in the fridge. In the meantime, place the pork sausage, cayenne pepper, fennel seeds, onions, garlic ...

This dish is inspired by the Maori children's song Oma Rapeti, interwoven with flavours of Beatrix Potter's children's book, The Tale of Peter Rabbit. Here is Scott's version for rabbit pie.

It might be a tricky beast to tackle, but done right, rabbit yields a delicate flavour with soft, yielding meat. Most of our rabbit recipes are derived from Italian and French cuisines, which lend ...