A rugged feast straight from the wild! Two succulent rabbits, slow-cooked over an open fire in the heart of the snow-covered mountains. The crisp mountain air, the crackling flames, and the rich, ...

wild rabbits. That’s because there’s a high risk of them carrying tularemia, also known as rabbit fever. “Cooking kills any rabbit fever germs, so no need to worry about the eating of a ...

With older rabbits the legs have a tendency to be tough and are best suited to slow cooking in a stew or casserole, although you can quick-roast the saddle and cook the legs separately. A wild ...

Tim suggested that you make certain you have some good bread for soaking up the juices in this dish, and that you consider ...

For outdoor folks who fish and hunt, it’s time to check the freezer. Ground venison, elk or venison backstraps, pheasant breasts, rabbit legs, squirrel tenders, wild duck, goose, wild hog, walleye ...