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 ...

Pink1 rabbit sculpture by David Friedheim and Trisha Kyner.jpg This new pink rabbit sculpture by David Friedheim and Trisha Kyner reminds us: Rabbit should be as ...

"Rabbit is probably the biggest divider between our two nations" says chef Raymond Blanc. "The French on one hand view rabbit as food; the British as a pet (non edible). This dish was eaten every ...

This week's recipe is a French classic cooked using a method that translates to the cooking of a meat in its own fat. The end result is similar to braising, where the meat is cooked in a stock until ...

1. In a pot big enough to hold the rabbit and other ingredients, brown the legs in hot oil. Once caramelised, lift out onto a plate. Season with salt and pepper. Add a bit more oil to the pan and ...