Place the rabbit pieces on top of the onions and garlic in the pot. Cook, stirring energetically (but carefully, so as not to mash the onions too much), for about 5 minutes until all sides of the ...

Long before becoming a global Instagram sensation, the spritz had humble, effervescent roots in the northern regions of Italy, where locals mastered the art of turning a simple drink into a ritual ...

2 rabbits, jointed 6 tbsp olive oil 4 garlic cloves, crushed 1 sprig fresh rosemary 2 bay leaves 568ml/1 pint dry white wine ½ lemon, juice only 55g/2oz seasoned flour 1 onion, sliced 1 celery ...

A simple-to-make take on a French classic, using rabbit, a delicious and tender meat, close to chicken in taste but with its own mildly gamey flavour. 1.7 litres chicken stock ...

Stevie Parle's rabbit ragù, served with pappardelle• Add another splash of oil to the pan, then add the lardons. Leave to cook for a couple of minutes until they begin to colour and release ...

This recipe took top prize in the inaugural Burke Shire rabbit recipe competition as featured on ABC North West Queensland's Saturday breakfast program with Bruce Underwood Cut rabbit into six ...

Ingredients 4 tbsp extra virgin olive oil 1 rabbit, about 1kg, jointed 1 garlic head, halved 2 cups dry white wine 1/4 cup parsley, chopped 12 basil leaves 6cm thyme stem 6cm rosemary stem 1 ...

Preheat oven to 120C. Place a sage leaf on each piece of rabbit and then roughly wrap in proscuitto. Lightly season with salt and pepper and lightly coat each piece in plain flour. In a heavy-based ...

Method Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over.

Ingredients 80 g butter, chopped 600 g eschalots, peeled, thinly sliced 2 garlic cloves, finely chopped 500 g speck (see Note) or streaky bacon, rind removed, cut into 2 cm squares 24 Swiss brown ...