1. Season the rabbit all over with salt and pepper. Reserve the rabbit liver, if available, in the refrigerator. 2. In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the ...

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 ...

To prepare pasta with rabbit and cauliflower ragù, first debone the rabbit (1) and set aside the bones and scraps (2). Cut the meat into approximately 1/4 inch cubes (3). Temporarily set the meat ...