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 ...

When Jonathan Benno, the chef at Lincoln restaurant and a protégé of Thomas Keller, offered to pop by our test kitchen with some prized black truffles, we told him we were a little too swamped. Maybe ...

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 ...

With a pastry brush, brush rabbit pieces with mustard. Season with salt and pepper. Melt butter in a heavy based casserole pot with olive oil and when very hot, seal rabbit pieces in small batches of ...