Humans have been hunting and cooking wild rabbits for longer than we’ve been recording history. We loved eating rabbit meat so much that we domesticated the critters way back in 1000 BC. However, wild ...

Hop to it. Rabbit meat lends itself to slow braising, like in Tipo 00's pappardelle with braised rabbit, marjoram and hazelnuts. It might be a tricky beast to tackle, but done right, rabbit yields a ...