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 ...

Once the rabbit is tender, remove it to a plate to rest and cool enough to pull the meat from the bones. To the braising liquid, whisk in flour, vinegar and creme fraiche until the flour is cooked and ...

Wild Rabbit Hasenpfeffer Hassenpfeffer is a traditional German recipe, which works incredibly well with wild cottontails, even if the classic recipe calls for a hare.

Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It’s quick, easy, gratifying and fun to play around with. The concept is elemental.

In a heavy lidded pot or a large Dutch oven, combine the rabbit with the shallot, garlic cloves, bay leaves, cloves, peppercorns, star anise pods, juniper berries, cardamom pods, thyme, rosemary ...

Strain, discarding the solids, and set aside. You will need 1 cup rabbit stock to complete the recipe; any remainder can be covered and refrigerated for up to five days, or frozen for up to 3 months.

Rabbit has fewer calories than chicken, a quarter of the fat and more protein. The recipe can be downloaded from: peensgastrobar.co.uk Rabbit is available in all Waitrose branches, with a choice of ...

It’s from about 1950. It’s called ‘Brer Rabbit’s Modern Recipes for Modern Living,’ and it’s got a ton of recipes in it.” One of the recipes is for molasses cookies.