The following recipes for "Rabbit Supreme" and "Country-Fried Beaver Steaks" were submitted by Oswego chef Michael Cali.RABBIT SUPREME About 2 hours before serving: Preheat oven to 350 degrees. On ...

Paglia e fieno tagliatelle with rabbit ragu is like bringing a tender, homey vibe right from Emilia-Romagna to your dinner ...

You've caught me at home alone, and I'm in the kitchen where I'm making a big pot of jack-rabbit stew. I haven't done this delicate dish in maybe 10 years, and I'm sort of feeling my way along. The ...

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 ...

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 ...

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 ...