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 ...

There’s something hauntingly irresistible about Julia Child’s classic stewed rabbit recipe – rich, rustic, and deeply French. In this video, I try my hand at recreating the dish that has captivated ...

To prepare rabbit stew with olives and sun-dried tomatoes, first drain the sun-dried tomatoes from the oil and prepare the Vegetable broth following our recipe. Slice both the onion (1) and the garlic ...

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 ...