Rabbit was something that could be fairly easily hunted by enslaved people to offset their meager daily rations. It might be my favorite protein. It’s got similar characteristics to chicken and can be ...

My boyfriend's father grew up foraging for food. To this day, he still cooks squirrel, rabbit and raccoon frequently, and once he got wind of my interest in eating unusual foods, I became the ...

This recipe comes from How to Roast a Lamb: New Greek Classic Cooking (Little, Brown) by Michael Psilakis. As I've mentioned, the muscle formation in the legs of most animals makes for tough, stringy ...

1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock. 2. Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ...

Welcome to the good life in Sonoma, where good food meets good wine meal after meal, as we found on recent visits. At the Girl & the Fig restaurant in the town of Sonoma, Food editor Leslie Brenner ...

Rabbit, a lean, increasingly popular protein, can be substituted for chicken in a variety of recipes and stands up well to stewing, grilling, braising and frying. Sometimes when I’m scouring the ...

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 ...

In a braising pot over medium-high heat, heat olive oil and sear each rabbit leg to a golden brown on each side. Remove legs and set aside. Add vegetables to the oil and sear also to a golden brown.