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 ...

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, ...

For food lovers of a certain vintage, the name Splendido evokes memories of champagne carts and multi-course meals that ran late into the night and deep into the pocket book. It’s how restaurateur ...

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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 ...

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Imagine a meat that is virtually fat-free, free-range, flavoursome and incredibly cheap. No, I'm not talking about chicken, or unmentionable offally bits of other beasts, but rabbit. So why does this ...