With older rabbits the legs have a tendency to be tough and are best suited to slow cooking ... stew or casserole, although you can quick-roast the saddle and cook the legs separately. A wild ...

This rich and hearty rabbit stew makes for perfect winter eating. Rabbit is inexpensive and lean, making it great for stewing slowly. Dust the rabbit pieces with seasoned flour, then shake off any ...

A true test of a good Brunswick stew is to gauge its thickness; a good Brunswick stew should be thick enough to allow a spoon to stand up straight.

Cut rabbit into pieces (first removing the back and the front legs and then cutting the rib section in half) and marinate in the wine, vinegar, garlic and bay leaves for 2 hours or overnight if ...

which eats almost like a rabbit stew, or Stefano Manfredi's coniglio all'agrodolce (sweet and sour rabbit). For classic French rabbit recipes, the rillettes by Embla are surprisingly simple to ...

Grab your giant spoon and play a galactic game of whack-a-rabbit as you hunt ravenous ... scattered around the levels - and then cook up a delicious stew. You don’t need a burning hatred of ...