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 ...

The following recipes for "Rabbit Supreme" and "Country-Fried Beaver Steaks" were submitted by Oswego chef Michael Cali.RABBIT SUPREME About 2 hours before serving: Preheat oven to 350 degrees. On ...

There are many comforting stews in this world, but my favorite, the one I go back to over and over again, is the Provençal wine and meat stew called daube. Daube (pronounced “dobe”), is earthier and ...

To prepare oven-baked rabbit, start by making the Vegetable broth; alternatively, you can use an equal weight of hot water. Then chop the rosemary (1), transfer half of it to a pan where you have ...

What’s a great snack for a winter afternoon? Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It’s quick, easy, gratifying and fun to play around with. The concept is ...

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 ...

Serves 4:2 Rabbits split2qt Duck Fat10 Whole Garlic Clove2 Sprig Rosemary2 bay leaf, 10 peppercorns1oz Pea Tendril1oz Frisee Lettuce3oz Lemon Oil1/4lb butter1/2c white wine1/2c Chai tea1c Fresh ...

Adapted from Elizabeth Fowler’s recipe, c. 1684. Ingredients: 1 medium onion, chopped 2 T. butter 1 ½ lbs. boneless rabbit loin, divided into fillets (chicken thighs may be substituted) 1. Melt the ...

Nancy Corrigan of Baltimore was looking for the recipe for molasses sugar cookies that was on the Brer Rabbit Molasses jar. She had it for many years but lost it in a move, and she wants to make the ...