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 ...

Hop to it. Rabbit meat lends itself to slow braising, like in Tipo 00's pappardelle with braised rabbit, marjoram and hazelnuts. It might be a tricky beast to tackle, but done right, rabbit yields a ...

I really love cooking rabbit. Over the past couple of years I have found myself placing it frequently on the menu at Petersham because it has such a beautiful, delicate, almost sweet flavour, and it ...

“For me, this dish celebrates all that’s good about spring. Rabbit is one of the favourite meats of Antequera, a city and municipality considered to be the heart of Andalucía. I’ve used farmed white ...