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.

A stew or braise is good any time of year, but it is especially welcome during the cold months. You don’t mind heating up the kitchen a bit, and a pot gently simmering on the stove or in the oven is ...

James Beard Award-winning chef Marco Canora is a restauranteur and cookbook author known for his seasonal, Italian-inspired cooking at Hearth in Manhattan's East Village. He also owns Terroir wine bar ...

With recipes passed down from generation to generation, Shane draws inspiration for his rabbit stew from a childhood favourite taught to him by his grandfather. This recipe requires the use of a ...

Pre heat the oven to 150˚C. Brush the rabbit pieces all over with half the Dijon mustard. Heat a heavy-based pan over high heat. Add the oil and when hot, cook the rabbit pieces, in batches if ...

Autumn is a great time for stewing. These months are when the heat isn't intense, and getting into the kitchen with your apron on and the burners going full blast isn't a huge sacrifice. Besides, ...

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 ...

This is a great dish made the day before and reheated as the flavours really come alive. Heat oil in a large casserole dish and brown the rabbit, remove and set aside. Add the onions to the casserole ...