Humans have been hunting and cooking wild rabbits for longer than we’ve been recording history. We loved eating rabbit meat so much that we domesticated the critters way back in 1000 BC. However, wild ...

Danforth, a butcher and professional butchering instructor, has created a stunning book, in both senses of the term. With precise lessons on how to stun, and then dispatch and dissect, chickens, ...

Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers ...