ExAFO 0 #1 March 20, 2006 Rabbits. Discuss.Illinois needs a CCW Law. NOW. Quote Share this post Link to post Share on other sites
Icon134 0 #2 March 20, 2006 I just hope they're all either male or female or you're likely to have even more rabits. Livin' on the Edge... sleeping with my rigger's wife... Quote Share this post Link to post Share on other sites
mccurley 1 #3 March 20, 2006 good for stewWatch my video Fat Women http://www.youtube.com/watch?v=eRWkEky8GoI Quote Share this post Link to post Share on other sites
Carpediem 0 #4 March 20, 2006 When i was an undergrad we had one in our house of 6 guys. No cage it roamed free. It shit everywhere and never learned not to piss on the couch. If you passed out on the couch, it more often then not pissed on you. His name was Smokey, he was high every day and his favorite food was weed stems. One of my roommates sold alot and smoke would eat every last stem. They do get the pasties and munchies and will eat all of the food you ever give it, except meat. You can't even trick it to eat meat by wrapping or covering it vegies. It knows.... Oh, and a roommate came back from hanging with female rabbits at the petstore once... When they say fast as a rabbit... they mean it. They'll pound your forearm hard n fast!! Those who do, can't explain. Those who don't, can't understand. Quote Share this post Link to post Share on other sites
soulshine 0 #5 March 20, 2006 I wonder of the brown one feels a bit left out of the club? Bombing for peace is like fucking for virginity! ~DEVIOUS BEEF~~FGF #69~ Quote Share this post Link to post Share on other sites
wingnut 0 #6 March 20, 2006 raised rabiits for 9 years with 4-h... what do you want to discuss? they are lower in fat than chicken, have no darm meat on them, they can have either hier or wool depending on the type( angora would be one that has wool), the rex rabit has a very soft and short coat, the english lop can have an earspan over 24", there are two types of hair; roll back and flyback, and from the domestic rabiits i've taseted, they are pretty good. looks like you have a fancy veriety ( but could be californian though)and not the two predominate commercial veriety ( californian or new zeeland), ______________________________________ "i have no reader's digest version" Quote Share this post Link to post Share on other sites
peregrinerose 0 #7 March 20, 2006 Very cute. I hope they are all fixed. Pisses me off all of the abandoned 'Easter Bunnies' that show up in rabbit rescues every year. I have had rabbits since I was a kid, pets, not food. One was free to run around the house, he was litter trained. He would eat chicken. The first rabbit I've ever had that would not litter train is one I have now, FatAss. That fucker can actually projectile pee a good 2 feet, I have no idea how he does it. He's just itching to be meat. He's a rex, I have a chinchilla rabbit as well. Do or do not, there is no try -Yoda Quote Share this post Link to post Share on other sites
Richards 0 #8 March 20, 2006 Quotegood for stew Every time I have had rabbit it was terribly rubbery. How do you prevent that? Richards My biggest handicap is that sometimes the hole in the front of my head operates a tad bit faster than the grey matter contained within. Quote Share this post Link to post Share on other sites
briguy 0 #9 March 20, 2006 i had roasted rabbit once. very tasty and not rubbery at all. i think the key to non-rubbery rabiit stew might be to brown it first in a skillet before tossing it in the stew pot.... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Share this post Link to post Share on other sites
DrewEckhardt 0 #10 March 20, 2006 QuoteRabbits. Discuss. They are easy to litterbox train and make good pets. They should be fixed when kept as pets - you don't want more bunnies, male bunnies humping everything in sight, or the females getting uterine cancer. They can be very tasty and tender when cooked correctly for dinner. A bit tough when not cooked well. Hard to get in the US because the USDA doesn't inspect meat rabbits and many groceries won't sell meat that hasn't been USDA inspected. The other (than chicken) other (than pork) other (than long pig) white meat. Quote Share this post Link to post Share on other sites
DJL 235 #11 March 20, 2006 RABBIT STEW 1 three pound rabbit 6 small onions, chopped 1 bay leaf ½ cup chopped celery 2 tsp. salt 2 cups diced carrots 3 raw potatoes, cut up 3 tbs. flour 1 tbs. chopped parsley Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve. Rabbit Coq Au Vin 8 rabbit thighs Salt Freshly ground black pepper 2 cups plus 2 tablespoons flour 1 egg 2 tablespoons milk 12 ounces bacon chopped 1 pint pearl onions, peeled ¼ cup chopped shallots 2 tbs. chopped garlic 1 tbs. chopped fresh thyme 2 bay leaves 3 cups fruity Wine 2 cups brown chicken stock 2 tbs. butter 1 tbs. finely chopped parsley Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and sauté for 2 minutes. Add the mushrooms, shallots, and garlic, sauté for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings"I encourage all awesome dangerous behavior." - Jeffro Fincher Quote Share this post Link to post Share on other sites
JohnRich 4 #12 March 20, 2006 Wild wascally wabbit. Quote Share this post Link to post Share on other sites
Rebecca 0 #13 March 20, 2006 I like Oolong. He was so damn cute. RIP little dude. you've got to ask yourself one question: 'Do I feel loquacious?' -- well do you, punk? Quote Share this post Link to post Share on other sites
