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.

If you've never made rabbit before, this is the ideal recipe to start with. Utterly simple and delicious, it's Italian home cooking at its best. Anna Zegna is the president of Fondazione Zegna, the ...

This is a great dish made the day before and reheated as the flavours really come alive. Heat oil in a large casserole dish and brown the rabbit, remove and set aside. Add the onions to the casserole ...

A hearty French casserole guaranteed to impress. Chef Géraud Fabre share’s of France-Soir shares his recipe for casserole de lapin de provençale. “I prefer the flavour and texture of wild rabbit, but ...

If you're hankering after a rich seasonal casserole then look no further. This one delivers a deep savoury punch with the addition of prunes giving a sweet kick to the tastebuds. After last week's ...

My former father-in-law was a wonderful man, quiet and thoughtful. He had been a featherweight boxing champion in the 1930s and had never lost an amateur fight. He had decided to go professional, but ...

Ask your butcher to "joint" the rabbit and cut it into equal pieces that will cook at the same speed; each rabbit should give you six pieces. The Anna's Rabbit recipe below comes from my friend, the ...

Chef Géraud Fabre share’s of France-Soir shares his recipe for casserole de lapin de provençale. “I prefer the flavour and texture of wild rabbit, but for the restaurant we use farmed,” says Fabre.