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 ...

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 ...

Rabbits “are helping win the war,” proclaimed a Los Angeles Times article from 1943. Touted as a patriotic food during World War II, rabbits were raised by thousands of Americans in their backyards.

Braised rabbit with fire roasted tomatoes on polenta. Johnny Andrews, [email protected] Yield: 4 servings 2 medium rabbits (see note) Salt Freshly cracked black pepper 6 tablespoons ...

1. Preheat oven to 325 F. Cut rabbit into serving pieces and sprinkle liberally with Creole seasoning. Place flour in a shallow bowl. In a Dutch oven, heat 2 tablespoons oil over medium-high heat.

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Braised Rabbit with Potatoes, Kale and Oranges (yield 20 servings)Ingredients:-1 T. canola oil-6 rabbit hind quarters-¼ t. salt-¼ t. crushed black pepper-3 c. chicken stock-3 Yukon gold potatoes cut ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Preheat oven to 350 degrees. Season lamb and rabbit with salt and pepper. Heat olive oil in a heavy 4-quart stew pot over medium heat. Brown meat on all sides and remove. Put onion, carrot, celery, ...

Braised rabbit with fire roasted tomatoes on polenta. Johnny Andrews, [email protected] Yield: 4 servings Department of Conservation cookbook honors hunting, fishing and foraging, but also ...