Posted on 08/07/2005 5:57:53 PM PDT by BulletBobCo
Tell her its lamb.
1 .22 per 1.5-3.0lbs. of meat (depending upon the species}. If you git er done right!
Whassat, saucis a lappin? Receipe?
Hasenpfeffer.
Yum.
Well to some of us they were good old days. Remember your "day " is coming too. BTW she didn't do much for me when I read the articles when the issue first came out.
Nonsense.
fry up several pieces of chopped bacon or salt pork.
brown the rabbit well in the bacon and grease.
remove the rabbit pieces and deglaze the pan with a nice white wine.
add to the pan lots of dijon mustard and a bit of ranch dressing.
add the rabbit and simmer for 15 min.
serve with a squeeze of lemon juice and capers with the dijon/ranch gravy, capers and black pepper on top.
Mmmmmmm.....
The front legs are the best!!
LOL! *grin*
Rodentia: the incisors keep growing, hence the need to gnaw...
Lagomorphae: they don't. Luckey huh since they have two pairs.
Re: Revenge of the Lupus
Hey, a reality check. Rabbits, ducks, chickens (the cute babies they sell at Easter and fairs) do nothing but eat, sleep and shit with an emphasis on shit. You haven't a clue what a "bunch" of rabbits will deposit on your linoleum. Note to self: Buy a minimum 3500PSI pressure washer, and 100 gals. of Clorox when I buy my breeding pairs.
Remember a time not so long ago, when we were told how we were switching to leaner meats such as ostrich, emu, and buffalo meat because it was blah, blah, blah .. thus it was the new rave.. I didn't by it then, and I don't see any reason to believe it now with rabbit.. If it tastes like chicken, then give me chicken.. :)
I don't think radiohead will care much for the smell. I have two bunnies now and we work constantly to make sure we manage the smell from only two rabbits.
Between the special bedding, special water, baths, cage cleanings, and smell good spray, we have plenty of work just caring for two. I can't imagine the magnitude of the odor from a room full of rabbits with nothing but linoleum on the floor.
We really love the rabbits. If we didn't, we would not put ourselves through all that work.
I make a killer rabbit stew.
Special water?
While I admit a roomful of rabbits might smell, our 1 rabbit rarely got to the smelly point as she was trained to use kitty litter.
Meat rabbits? They don't take up much space. :)
I used to buy buffalo meat whenever my local Safeway store offered it a couple of times a year....Not bad at all. Tried ostrich once, was not impressed. Anyone have any idea how many people got taken in by the big ostrich/emu farming craze some years ago? At least a breeding pair of bunnies for meat will not set you back thousands.
Saddle of Rabbit
with Chicken Mousse and Black Pudding
In this recipe, I assume you have already skinned and prepared the fillets - or asked your famously friendly butcher to do it for you. The joints can be used for rabbit with prunes.
Serves 4
the fillets of 2 saddles of rabbit, all skin and bones removed
160 g chicken breast
250 g black pudding, cubed
1 small egg-white
160 ml double cream
half red pepper, deseeded, skinned and diced
12 thin slices Parma ham butter
seasoning
For the sauce:
1 rasher bacon, chopped
1 leek, finely chopped
half bottle white wine
170 ml brandy
200 ml chicken stock
60 g butter
1 dessertspoon redcurrant jelly
175 ml double cream
seasoning
Oven 220ºC/425ºF
Start by making the mousse. Process the chicken breast, add the egg-white and then carefully 'pulse' in the cream. Pass the mixture through a sieve, a spoonful at a time and chill it for half an hour. Meanwhile, sear the black pudding - very briefly and rapidly - in a little butter; drain and cool it on kitchen paper. When it is cool, fold it into the mousse mixture, with the red pepper and chill it again, for another hour or until really firm.
Spread 3 slices of Parma ham on a sheet of buttered tinfoil, 28 cm square (1), and lay the rabbit fillets, parallel, on top. Season. Spoon the mousse down the centre (2) and fold the ham up around the edges and the ends, making a long sausage of each rabbit. Roll each up in foil, like a cracker (3), and leave them in the fridge to become firm. Roast all 3 sausages in a roasting tin, to which you have added a little water, for about 30 minutes.
To make the sauce, soften the leek and bacon in 20 g butter then add the wine and 120 ml brandy. Bring it to the boil and reduce it to a third, then add the stock and reduce again to a third. Finally add the cream, the redcurrant jelly and the rest of the brandy. Simmer it for a further 5 minutes before passing it through a fine sieve and beating in the last of the butter. Serve the rabbit with buttered tagliatelle and baby leeks.
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