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.

Randy King is a recipe contributor to Idaho Fish & Game and lives in Nampa, Idaho. He is a trained chef, passionate hunter and angler, author of the cookbook “Chef in the Wild,” and has written food ...

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.