This rich and hearty rabbit stew makes for perfect winter eating. Rabbit is inexpensive and lean, making it great for stewing slowly. Dust the rabbit pieces with seasoned flour, then shake off any ...

With older rabbits the legs have a tendency to be tough and are best suited to slow cooking in a stew or casserole ... cook the legs separately. A wild rabbit (about 1.5kg/3lbs 5oz) will serve ...

Cut rabbit into pieces (first removing the back and the front legs and then cutting the rib section in half) and marinate in the wine, vinegar, garlic and bay leaves for 2 hours or overnight if ...

Rabbit meat is delicate ... Is it difficult to prepare? Here’s a recipe for a stew that doesn’t require culinary training.