There’s a certain charm and rich depth of flavor that comes from traditional country cooking, and this Country Rabbit & ...

With a shower of Parmesan to finish, it’s light but comforting, festive but unembellished. And if rabbit is a non-starter for you, you can use whole chicken legs instead.

Cooking rabbit meat. Regardless of whether you choose to roast, braise, sauté, or bake your rabbit meat, it’s important to use a meat thermometer to gauge the internal temperature of the dish.

Make the brine: In a large bowl or container big enough to hold at least 1 1/2 gallons liquid, pour in 1 quart hot tap water, followed by the salt and sugar; stir until dissolved. Pour in 3 quarts ...