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 ...

If you've never made rabbit before, this is the ideal recipe to start with. Utterly simple and delicious, it's Italian home cooking at its best. Anna Zegna is the president of Fondazione Zegna, the ...

What’s a great snack for a winter afternoon? 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 ...

1. Season the rabbit all over with salt and pepper. Reserve the rabbit liver, if available, in the refrigerator. 2. In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the ...

Reserve a tablespoon of the butter and heat the remainder over a medium-high heat in a flameproof casserole. Season the rabbit joints, add them to the casserole and colour. Remove them from the pan, ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Earthier than ...