Slice 12 rounds of rabbit porchetta and season with EVOO, salt, andpepper. Toss frisée with vinegar, olive oil, salt, and pepper to taste in amedium bowl to coat.

On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides.

You've caught me at home alone, and I'm in the kitchen where I'm making a big pot of jack-rabbit stew. I haven't done this delicate dish in maybe 10 years, and I'm sort of feeling my way along ...

D’Artagnan reports a 20 to 25 percent increase in sales over the last few years, and CEO Ariane Daugin credits chefs. “When we started in 1985, rabbit was not on any menus. Because chefs began ...

BRAISED RABBIT WITH IRISH CURRY AND POTATOES St. Patrick’s Day is less than a month away and leading up to this big Irish feast I’ll be sharing some of my favorite Irish wild game recipes.