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 ...

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 ...

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 ...

Older game will be tough if you cook it in this way and ... the breast firm and proud. Young rabbits and hares have ears that can be torn easily. Fresh wild game can only be bought in season ...