Posted on 06/30/2013 8:54:29 AM PDT by Nachum
After a children’s magician said he was harassed by the U.S. Department of Agriculture over a permit for the rabbit he used in his act a few years back, Marty Hahne probably figured it couldn’t get any more intrusive than that. USDA Reportedly Orders Childrens Magician to Produce Disaster Plan for His...Rabbit
(Credit: Marty Hahne web site)
Silly, Marty…
Now the Ozark, Mo.-based illusionist is saying the trick’s allegedly on him, as he notes in an email to blogger, Bob McCarty (emphasis added):
My USDA rabbit license requirement has taken another ridiculous twist. I just received an 8 page letter from the USDA, telling me that by July 29 I need to have in place a written disaster plan, detailing all the steps I would take to help get my rabbit through a disaster, such as a tornado, fire, flood, etc. They not only want to know how I will protect my rabbit during a disaster, but also what I will do after the disaster, to make sure my rabbit gets cared for properly. I am not kidding–before the end of July I need to have this written rabbit disaster plan in place, or I am breaking the law.
(Excerpt) Read more at theblaze.com ...
The list, Ping
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Government micro-management. People have to justify their jobs, ya’ know!
Haßenffer...
Free Republic needs a “Like” button.
/johnny
Alternate answer courtesy of Ratboy:
The disaster plan for the rabbit is the Holy Hand-grenade
I don’t think he can Welsh on the deal...
Ingredients:
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream
Directions:
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving
Disaster plan-—roast the rabbit and eat it!
It's sorta like fondue for folks without a fondue pot.
/johnny
Great minds think alike.
This guy must be a tea-party supporter, or drove by a tea-party supporter’s house for that kind of treatment.
I go back and forth sometimes about whether the country can be saved or not. Stories like this really make me think it’s over.
Rabbits are far too lean to roast. Sear them in a nice hot pan just long enough to brown the meat. Then braise slowly in your choice of liquid. Remove rabbit when done and set aside. Reduce and season said liquid until its a nice sauce.
“It’s quite good on toast.”
Or as an alternative?:
Or “in the event of a disaster, I’ll make the rabbit disappear. Presto! I can’t reveal where it goes as that would be a magician’s secret, which is a law. You look it up.”
The rabbit will be well cared for because it may be the only food source available.
Cut rabbit in serving size pieces, salt, pepper, roll in flour. place in hot grease in skillet, brown, add water, cover and reduce heat. Cook until tender, serve with biscuits and gravy.
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