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 ...

It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner. Here’s the thing: wild rabbit and farmed rabbit are two very different beasts. Wild ...

A great tasting slow cooked, braised dish with great rounded flavour, taste and looks superb! Use wild whole rabbit portioned or just the legs & shoulders if using farmed.

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Are you hesitant to cook rabbit at home? You shouldn’t be. This warming cassoulet with the savoury boost of guanciale is a brilliant winter warmer. Troy Wheeler is the butcher behind the upmarket ...

FROM rabbit with chocolate and snails to mussels with beer and chilli, a new cookbook has been launched to help you cook like a man. The recipes, which draw inspiration from around the world, are sure ...

Rabbit is an affordable meat that can be tender and succulent when slow-cooked – try it here with endive and chicory. To make the braised wild rabbit, place all the ingredients (apart from the stock, ...

Mrs Mancini taught me how to kill a rabbit with my bare hands. The Mancinis were the only Maltese family on our housing commission estate. I was extremely close to Mrs Mancini’s daughter, who was in ...

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 ...