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 ...

Pappardelle stuffed with a rich rabbit ragu is like a little slice of Tuscany on a plate. I mean, the tender meats and homemade pasta have been a thing there for centuries. This pappardelle with ...

There are many comforting stews in this world, but my favorite, the one I go back to over and over again, is the Provençal wine and meat stew called daube. Daube (pronounced “dobe”), is earthier and ...

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

Words from the great Elmer Fudd that are "vewy" appropriate for this week’s Lost Recipes. We’re just past Easter and the cottontail’s egg and candy work is done. Time to cook the bunny up. To get a ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Earthier than ...

Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat ...

If meat-eaters occupy the top of the food chain, then Christopher Eley, owner of Goose the Market and Smoking Goose Meatery, is king of the carnivores. Goose’s elaborately stocked front counter is a ...