Early fall yields two bumper crops: crisp apples and cottontails. Here’s a recipe that puts both to use, in old French style, with the rabbits getting a long, slow braise in hard cider. Though an ...

1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock. 2. Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ...

“For me, this dish celebrates all that’s good about spring. Rabbit is one of the favourite meats of Antequera, a city and municipality considered to be the heart of Andalucía. I’ve used farmed white ...

Cook the rabbit slowly with smoked bacon, vegetables and herbs until it’s tender enough to come away from the bone with ease. Flake the meat, then return it to the sauce. It’s as rustic as you like, ...

From chef Susan Spicer in 1989. Rabbit With Spinach Fettuccini Makes 2 servings 2 rabbit legs, boned 1/8 teaspoon coarse salt Flour 2 teaspoons olive oil Sauce: 4 tablespoons white wine 2 tablespoons ...

It’s a shame so many wonderful old dishes are now all but forgotten, said Robin Mather Jenkins in the Chicago Tribune. Venison, duck, quail, pheasant, and various fish dishes that used to be served ...

MINNEAPOLIS — Ahead of Lent, Red Rabbit joined KARE 11 Saturday to show how to cook their linguine and white clams recipe.