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 ...

Two elegant but unfussy autumnal dishes of braised rabbit, mustard and bacon; and a deep-red salad of beetroot, red onion and cabbage, creme fraiche and chervil Today’s recipes are in a pleasing ...

The following recipes for "Rabbit Supreme" and "Country-Fried Beaver Steaks" were submitted by Oswego chef Michael Cali.RABBIT SUPREME About 2 hours before serving: Preheat oven to 350 degrees. On ...

Heat up a pot of water, salt enough to taste like sea water. Pick the Brussels sprout leaves. Plunge leaves in the boiling water until tender, then transfer in iced water. Drain as soon as vegetable ...

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"Do you like rabbit?" our friend Thomas asked. "Mmmm, yes", I said, thinking of fenkata, Malta's national dish, lapin à la moutarde, or rabbit in beer. He showed up with a bag later that day. "My wife ...

Words from the great Elmer Fudd that are "vewy" appropriate for this week’s Lost Recipes. We’re just past Easter and the cottontail’s egg and candy work is done. Time to cook the bunny up. To get a ...

Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat ...

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Rabbit with garlic, thyme and pears. Photo / Babiche Martens. 1. Preheat an oven to 150C. 2. In a frying pan heat the oil to a medium heat. Add the rabbit pieces, 3 or 4 at a time, and brown on all ...

Add articles to your saved list and come back to them any time. This is a dish we served the first year Three Blue Ducks opened in Falls Creek about five years ago. On a hike into the mountains in the ...

A book of recipes published by a best selling children's author has been relaunched at The University of Manchester hall where she lived 100 years ago. Former Manchester student Alison Uttley, famed ...