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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Two pieces of golden fried rabbit sit on a white dinner plate next to a pile of mashed potatoes. (Alice Jones Webb) Humans have ...

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 ...

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Hunters and friends of hunters now have freezers full of venison, pheasant and other game. This is the week to use it up. Today's recipe comes from epicurious.com and was published in the May 2002 ...

Note: Chicken or duck (trimmed of excess fat) may be substituted for the rabbit; cook the duck 20 minutes longer or until tender. Stir together the flour and salt and pepper in a large bowl. Add ...

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 ...

Note: To make clarified butter, melt butter, remove from heat and skim off foam. Let stand a few minutes, allow the milk solids to settle to the bottom. The "clarified" butter is the clear yellow ...

Preheat oven to 300 degrees. In a 1½-quart saucepan, add 1 tablespoon oil; heat on medium to high heat. Sear legs about 2 minutes. Add mirepoix and garlic; sweat until translucent. Add bay leaf, thyme ...

Getting your Trinity Audio player ready... A good pasta dish is about matching the sauce with the right pasta shape. For the past few months, I’ve been experimenting with a pasta made with braised ...