A roasted rabbit sits in a bed of stewed gravy and vegetables - Juefraphoto/Getty Images While not so typical of American palettes, rabbit meat is actually eaten across the world and enjoyed by ...

So I ordered two fresh hossenfeffers from Heritage Foods USA. You could say I paid a king’s ransom for one rare American rabbit and one “silver fox.” Both breeds are endangered; they’re being raised ...

2 rabbits, each about 4-1/2 pounds, cut into serving pieces Salt and freshly ground black pepper 4 tablespoons butter 4 tablespoons vegetable oil 24 pearl onions, peeled 2 cups dry white wine 5 ...

The polpette at a Mano are small Italian meatballs, each about the size of a ping-pong ball. They're bigger than one bite, but not much more than two. Four of them come stacked pyramid-style in a ...

It's the forgotten meat that once fed families on a shoestring budget— cheap to raise, easy to produce, and now ... almost ...

Pasta with rabbit ragu and cauliflower is, I gotta say, a real taste of Central Italy. It's all about rustic elegance. Really ...

On a misty, curving road in Basque Country, beside which saturnine sheep nose into tall wet grass, stands Mugaritz, one of the world’s best and most compelling restaurants, an eggshell-white building ...

1. Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for an hour. 2. Heat oven to 400 ...

Paglia e fieno tagliatelle with rabbit ragu is like bringing a tender, homey vibe right from Emilia-Romagna to your dinner ...