CRUSADER RABBIT! PROTECTING BUNNY-KIND EVERYWHERE
Posted on 08/24/2014 11:30:10 AM PDT by Hojczyk
Yep, I’ve seen them do it before to other small animals. They would take over our yard if they could, LOL.
Wow, fifty of them...that WAS a one-sided fight.
I was pretty impressed with that little rabbit. He ended up running those crows off.
“Same reason you can’t sit down to steaming hot plate of braised baby kittens, but you can eat pig butt all day long.”
You can’t eat braised baby kittens? Hmm.. Don’t let China Bowl #3 hear that. They will have to change the menu....again.
Add another reason to the ever growing list of why I never ever shop at WF. Though I do occassionally drive through their parking lot to laugh at the hippy freaks and cringe at the pale sickly looking people coming in and out of the store.
If there is an independent international grocer in your area, chances are you can get it. I can get it frozen at two of our chain grocery stores at specific locations and the stores that cater to immigrants and have butcher counters always carry it. It is a common food in China and Eastern Europe, therefore it’s carried.
“Not too many generations ago, everyone alive had a familiarity with the entire process of providing meat for consumption – from birth to table”
Does this mean meat doesn’t come from the grocery store?
Hasenpfeffer!
How come PETA isn’t doing anything to save the chickens ?”
Just had a conversation with my one long-time liberal friend about chickens. Her position is that eggs and chickens would be much better if we didn’t coop them up as this “makes them unhappy” and produces a poor product. All I could say was: Good Grief. They are just chickens and their job is to lay eggs and serve as food. Who cares whether they are happy or not.
Rabbits were the first animals I learned to shoot when my dad first took me hunting. Kept them thinned out to a manageable level and provided food in the winter, oftentimes the only meat available.
2 tbs olive oil
2-3 stalks of celery w/tops, chopped
2 carrots, chopped
1 medium onion, chopped
1 tsp salt
1/2 tsp of whole black peppercorns
1/2 tsp of whole allspice
1/2 tsp of whole cloves
1/2 tsp of black mustard seeds
1-2 cloves garlic
3 bay leaves
2 cups red wine
1/2 cup red wine vinegar
The Rest of the Dish
1 rabbit, around 2-1/2 lbs
2 tbs each of bacon drippings and canola oil flour, for dredging
1 medium onion, cut in thin slices
1/2 tsp salt
Heat the olive oil in a deep pot. Once hot, add the roughly chopped celery, onion, and carrots. Add the salt and saute until the onions start to sweat, then add the remainder of the marinade ingredients except for the liquid. Saute another 3-4 minutes. Add the wine and the vinegar and heat until the mixture is just under a boil. Lower and simmer for another half hour. Let the mixture cool to room temperature, and then strain into a glass bowl.
Wash (and if necessary, clean) your rabbit and pat dry. Cut up your rabbit into 9 pieces: divide the rear legs at the joints, but keep the front legs intact. Divide the body into three evenly sized pieces. Once your marinade has reached room temperature, submerge the rabbit in the marinade, cover with plastic wrap, and refrigerate for two days (rotate the meat after day one to ensure everything is well marinaded).
After two days soaking in red wine and vinegar, your rabbit will look…well, purple. Not to worry. Things are going to get nice and brown really soon. Remove the rabbit from the marinade and pat dry. Set aside your marinade.
Preheat your oven to 350 degrees. In a large, stainless steel frying pan, heat up your bacon drippings and your canola oil. Dredge each rabbit piece in flour, shaking off any excess. When your oil is hot, brown each piece on both sides. You should not crowd the pan, but given the size of a 2-1/2 lb rabbit, you could probably brown all the pieces in one go.
When you are finished browning the meat, remove to a deep casserole dish. Add the sliced onions and about a 1/2 teaspoon of salt to the frying pan. Cook on medium for several minutes, scraping up as much of that lovely, brown goodness as you can. When the onions have started to soften and pick up a good color, add the marinade and raise the heat to high. Deglaze the pan and keep on high until the liquid begins to boil. Leave at a boil for two or three minutes.
Transfer the liquid and the cooked onions to the casserole dish. Cover and cook in the oven for an hour and a half. Serve over dumpling noodles or spaetzle.
I like WF. And I’m a conservative.
Not long ago there were protests against hunting for food. The gist was that killing animals for food was inhumane and that instead people should buy their meat from the grocery store. :-)
Not long ago there were protests against hunting for food. The gist was that killing animals for food was inhumane and that instead people should buy their meat from the grocery store. :-)
WABBIT Season!!
I shop at WFs quite often...... I’ll have to ask for rabbit.
DUCK SEASON!
I couldn’t care less. They sell cow, duck, chicken, buffalo, pig, lamb, deer, etc, why not rabbit? It isn’t kosher so I’m not going to eat it, but I don’t care if others do. They tend to have very good suppliers. Mary’s Chicken is awesome.
Always look at a veggie’s feet and shoulders. You don’t know how many times a vegetarian is carrying a LEATHER PURSE or wearing LEATHER SHOES. Ha ha ha haha
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