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 ...

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 ...

Rabbits are generally under-appreciated table fare. The meat is ultra-lean, protein-rich, and has a mild, pleasant flavor. Processing a rabbit is also straightforward. Because of its size and delicate ...