The pan-seared rabbit is a rustic and flavorful second course, perfect for bringing a classic homemade dish to the table with ...

To make the rabbit cacciatore, first prepare the vegetable broth and keep it warm. Clean the onion and slice it (1). Heat a ...

I kept rabbits as a child and I was so distraught when a fox ate them, I didn’t eat rabbit until my thirties! I’ve found it makes a great pie filling when combined with a little pancetta ...

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 ...

Spoon the bacon from the pan into a casserole dish and return the pan to the heat. Brown the rabbit legs, in batches if needs be, until they are completely sealed and have a good, even colour, then ...

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 ...