White Rabbit: A Culinary Journey My grandmother, Nonna Emilia, had a way with rabbit. Not in the Peter Rabbit sense, of course, but in the cucina povera sense, transforming humble ingredients into something truly special. I remember one Easter, the scent of braised rabbit clung to the air, mingling with the aroma of freshly baked … Read more
Corned Game Birds: A Hunter’s Delight I remember the first time my grandfather introduced me to corned game birds. We had spent a long, crisp autumn day tracking grouse through the woods, the air thick with the scent of damp leaves and woodsmoke. Back at the cabin, as the wind howled outside, he transformed those … Read more
° Pumpkin Plus ° Pet Bunny Rabbit Treats The memory still makes me chuckle. I was testing a new batch of these pumpkin treats for Barnaby, my Netherland Dwarf, and had just set them on the counter to cool. I turned my back for a mere moment to grab a tea towel, and when I … Read more
The Deeply Satisfying Simplicity of Hunter’s Stew The first time I tasted Hunter’s Stew, I was backpacking through the Ardennes forest in Belgium. The air was crisp, the leaves were ablaze with autumn colors, and the promise of warmth and sustenance pulled me forward. A small, family-run inn offered refuge, and the aroma emanating from … Read more
Roast Rabbit With Aromatic Herb Stuffing: A Culinary Journey The scent of roasting meat, mingled with earthy herbs and sweet spices, always transports me back to my grandmother’s kitchen. Her modest cottage, nestled in the French countryside, was a haven of culinary delights. Among her many specialties, roast rabbit held a special place. It wasn’t … Read more
Rabbit Normandy Style: A Taste of the French Countryside I can almost smell the damp earth and the crisp autumn air just thinking about this dish. My Aunt Odette, who lived in a tiny stone cottage not far from Caen, used to make Rabbit Normandy Style every fall. The aroma of apples, cider, and braised … Read more
Snowshoe Hare with Onions: A Taste of the Wild The first time I tasted snowshoe hare, it was a cold December evening at my grandfather’s cabin in the Adirondacks. The scent of woodsmoke mingled with the savory aroma wafting from the kitchen, a promise of something truly special. My grandfather, a seasoned hunter and cook, … Read more
A Journey Back in Time: Crafting the Perfect Medieval Meat Pie The first time I ever encountered a meat pie that truly captured my imagination wasn’t in a fancy restaurant or a modern cookbook, but at a Renaissance faire, tucked away in a quiet corner amidst the bustle of knights and fair maidens. The aroma … Read more
Marinated and Stewed Rabbit: A Taste of the Wild The first time I tasted rabbit, I was a young apprentice in a small French bistro tucked away on a cobbled Parisian street. The chef, a gruff but kind man named Jean-Pierre, had prepared a rustic stew, the aroma of wine and herbs permeating the entire … Read more
Sherried Squirrel (Or Rabbit): A Taste of the Wild I’ll never forget the first time I tasted Sherried Squirrel. It was at a hunting lodge nestled deep in the Appalachian Mountains, the air thick with woodsmoke and anticipation. My grandfather, a man who knew the land like the back of his hand, had prepared it. … Read more
Shin Beef and Rabbit Stew: A Taste of Tradition The aroma of this stew always transports me back to my childhood Christmases. I remember waking up to the rich, savory scent wafting from the kitchen, a promise of warmth and comfort on a cold winter morning. My grandfather, a man of simple pleasures, would always … Read more
Basic Fried Rabbit or Squirrel: A Taste of the Wild The scent of woodsmoke and frying meat always takes me back to my grandfather’s hunting cabin in the Appalachian mountains. He was a master of making the most of what the land provided, and I have vivid memories of him transforming humble rabbits and squirrels … Read more
Comfort in a Crock: Slow-Cooked Rabbit Stew The first time I tasted rabbit, it wasn’t in some fancy restaurant, but around a crackling campfire, deep in the woods. My grandfather, a seasoned hunter, had prepared it in a cast iron Dutch oven, buried amongst the glowing embers. The aroma alone was intoxicating – earthy, savory, … Read more
Braised Rabbit in Red Wine: An Argentine Culinary Adventure The scent of rosemary and thyme always transports me back to my abuela’s kitchen. She wasn’t Argentine, but she had a knack for adapting flavors from around the world to her own rustic cooking style. One fall, she experimented with braising rabbit in red wine after … Read more
Spanish-Style Rabbit: A Taste of Tradition The aroma of slowly braised rabbit, fragrant with onions, wine, and a whisper of almonds, instantly transports me back to a tiny, family-run restaurant nestled in the hills outside of Valencia. I remember the warm terracotta tiles underfoot, the clinking of glasses, and the animated chatter that filled the … Read more
Individual Savoury Rabbit Puddings: A Rustic Repast from Leftover Roast I remember Easter at my grandmother’s farm like it was yesterday. The star of the show was always her magnificent roast rabbit, seasoned with mustard seeds that popped with flavour, fresh thyme that filled the air with its fragrant aroma, and just the right amount … Read more
Rustic Rabbit Stew: A Slow Cooker Delight There’s a certain magic to the way the scent of slow-cooked rabbit fills a home. For me, it always evokes memories of crisp autumn afternoons spent at my grandmother’s farm. The aroma, a warm blend of earthy herbs and sweet tomatoes, would drift from the kitchen window, beckoning … Read more
Lapin Forestière: A Taste of the Forest The scent of mushrooms sautéing in butter always transports me back to my grandmother’s kitchen in the French countryside. She had a way of making the simplest dishes feel like a celebration, and her Lapin Forestière, or Hunter’s Rabbit, was no exception. I remember the earthy aroma filling … Read more
Lapin a La Cocotte: A Classic French Rabbit Stew The aroma still takes me back to that tiny bistro in the Marais district of Paris. It was raining, naturally, and the flickering candlelight danced across the checkered tablecloth as a steaming cocotte was placed before me. The rich, earthy scent of rabbit, bacon, and red … Read more
Jamie Oliver’s Tender Rabbit Stew With The Best Dumplings Ever The scent of rosemary always transports me back to my grandmother’s kitchen, a warm and bustling space where simple ingredients transformed into unforgettable meals. One of her most cherished recipes was a hearty stew, simmered low and slow, and while she usually used chicken, I … Read more
Apple & Banana Treats: A Special Snack for Your Bunny My earliest memories of caring for animals involve a very mischievous, yet incredibly endearing, rabbit named Hazel. Hazel had a penchant for nibbling on things she shouldn’t – mostly my mom’s prized rose bushes. To distract her from the forbidden foliage, I began experimenting with … Read more
Rabbit Liver and Onions: A Taste of Tradition There’s something deeply comforting about the aroma of liver and onions simmering on the stove. It takes me back to my grandmother’s kitchen, a place filled with warmth and the promise of a hearty, satisfying meal. Though she usually made it with beef liver, I remember one … Read more
Rabbit Sausage: A Taste of Louisiana Tradition The first time I tasted rabbit sausage, it was at a small boucherie in Breaux Bridge, Louisiana. The air hung thick with the scent of woodsmoke and spices, and the sausage, served simply on crusty French bread with a smear of Creole mustard, was an epiphany. The subtly … Read more
Braised Rabbit: A Rustic Comfort Food Classic My grandmother, a woman whose hands seemed perpetually dusted with flour, used to say that the best meals tell a story. And for me, braised rabbit always tells a story of warmth, resilience, and the simple pleasure of gathering around a table. The earthy aroma of thyme and … Read more
Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny) The first time I encountered rabbit cooked in clay, it was during a culinary exchange program in the heart of Belarus. The earthy aroma that filled the kitchen as the clay pot was cracked open, releasing the steam of wild mushrooms and rabbit, is … Read more
Rick’s Fried Rabbit: A Hunter’s Delight The memory of crisp autumn air and Dad returning home, game bag slung over his shoulder, is forever etched in my mind. It meant a feast was coming – not just any meal, but a celebration of the hunt, the land, and family gathered around the table. Rick’s Fried … Read more
Hearty Crock-Pot Rabbit Stew: A Taste of Home The aroma of rabbit stew simmering in the kitchen… it instantly transports me back to my grandmother’s cozy farmhouse. I remember the anticipation building as the savory scent filled the air, a promise of warm comfort on a chilly evening. My grandmother always added a secret pinch … Read more
Coelho Estufado: A Portuguese Braised Rabbit Stew The scent of garlic, paprika, and good wine always transports me back to my grandmother’s kitchen in Lisbon. I remember watching her, a whirlwind of energy, expertly breaking down a rabbit while I sat mesmerized at the kitchen table. This recipe, Coelho Estufado, is my attempt to recreate … Read more
Braised Rabbit With Wild Mushrooms: A Taste of the Tuscan Countryside The first time I tasted braised rabbit, I was nestled in a small trattoria in the Tuscan hills. The air was thick with the scent of woodsmoke and herbs, and the golden light of the setting sun streamed through the window. Nonna Emilia, the … Read more
Rabbit in Mustard Sauce: A Taste of Burgundy The first time I had lapin à la moutarde, Rabbit in Mustard Sauce, I was nestled in a tiny bistro in Beaune, the heart of Burgundy. Rain pattered gently on the cobblestone streets outside as I savored each tender, mustard-infused bite. The rabbit, so succulent it practically … Read more