Sean Rembold, the executive chef of Marlow & Sons in Williamsburg, assures you that butchering a rabbit shouldn't be too tough—it's kind of like butchering a chicken. In these two videos from documentarian Liza de Guia's Food Curated, Rembold goes through the steps of taking apart the animal, then makes a sizzling pan of rabbit cacciatore (essentially just coq au vin with rabbit). More

John Fazio in Modena, New York, raises ducks as well as fresh rabbits. In this episode of Food Curated, documentarian Liza de Guia visits his bunny haven, where about 2,000 of them (ranging from babies to does) live. Watch the video to see how a local, fresh rabbit farm operates. More