My runaway favorite dish from the past week was the Deep-Fried Crispy Rabbit from Thanh Phuong, an attractive and surprisingly ambitious Vietnamese spot in Pearland. This may be the perfect ...

There are many ways to eat a rabbit. Though similar in flavor to chicken, the rabbit needs a little more care and attention as it is not coated in fatty skin and can easily dry out. My go-to method is ...

In this Dish Deconstructed, James Mackenzie, chef and owner of East Yorkshire’s Pipe and Glass shares how to make the pub’s deep fried rabbit rissoles with warm cockle and ham hock tartare sauce.

Kent Rollins shows how to cook rabbit using two proven methods built for tough cuts and open kitchens. One method focuses on deep frying rabbit in cast iron to produce crisp texture and fast results.