Skip to comments.DIET: Don't laugh, but rabbits are scarce; producers can't ship bunny meat fast enough
Posted on 08/07/2005 5:57:53 PM PDT by BulletBobCo
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Good luck with your rabbit farm. It sounds interesting.
That makes more sense. My guess is that todays numbers are even better.
"Oh geez. She is so nice. That pic is late '60's for sure. Back in the day when women groomed and dressed to please us guys. So long ago.... "
.........He said as he scratched his massive beer belly under his stained tee shirt then reached for a handful of cheeotos.... LOL
Seriously though, remember the reality of those days. Sure it looks nice in a photo, but the hair was probably a oversprayed stiff "helmet" and the makeup put on with a trowel. To hell with the good old days.
Thanks, but not any more. That was well over 20 years & two states ago. I don't need to be tied down like that anymore.
If I want fresh rabbit, I'll shoot a couple of the cottontails in our orchard.
Rabbit Season! Ping
Could be both....
Which Bunny/Centerfold is she? I should know but can't recall the name. A beautiful lady.
Lepus Californicus has overrun the old NAS Moffett Field since the Navy pulled out a decade ago. I suspect that the Marines were probably keeping the population in check. I've been tempted to ask the new base tenants ("Moffett Federal Airfield") for permission to cull the herd...
And back when girls had some meat on their bones and you didn't have to wonder if the sugar loaves were real or fake.
I don't care how far plastic surgery advances; they'll never make mams and gams that look as good as the Good Lord made 'em.
Those were the days...
The minute they tell me I can't eat beaver, I'm gonna riot.
As you all know the rabbit is not a member of the family Rodentia. It is a member of the Family Lagomorphae. The differentiation has to do with the fact that they have 2 pairs of upper and lower incisors whereas the Rodents have a single pair of incisors.
Both are very tasty if properly prepared.
My grandfather used to tell me that in East Texas, wild rabbits would carry "wolves" in their flesh. That was a type of parasite. If a rabbit was killed in the hot summer months the "wolves" were present and made the flesh inedible. If, however, they were killed once the weather turned cool, the parasite could not be found.
That is pretty much all I know about rabbits.
I'll join you, in that case!
My favorite beaver recipe involves a preliminary waxing step....
It's going to take a lot of work for them to get rid of catfish.
Jeez. Sounds like enough.
Tho I would never eat one, if people want to raise rabbits for meat, that's their thing. What I don't get is petting them, etc., then killing them. Just fatten 'em up in a pen and be done with it.
I can't wait to finish my degree and get a house. My son and I have toyed with setting aside a room, laying linoleum and letting a bunch of rabbits just hang out.
In real life, since I don't see any grandchildren on the horizon, I'll probably just get two bunnies to spoil.
I'll help get rid of catfish.
My wife & I are more than happy to eat them into oblivion.LOL
He lived thru the depression and was very, very poor. At times, all he and his family had to eat was a squirril or rabbit. He hunted out of an area in Texas, Anhuac. The 30's were very difficult times and he did all he knew to provide for his wife and 3 kids.
As far as his rabbits, he would never hurt them in any way. He really did love the animals. But when it came to providing food for the table, it was his nature to provide.
I remember my grandmother would can preserves, figs, wild plums, peaches. She would freeze peaches. Dehydrate apples. It was her nature not to waste anything. She gave much of it away, but neither she nor my grandfather wasted anything. I am sorry to say I am not as careful with my bounty.
Not only that, them puppies is real.
And for you kiddies out there that aren't old enough to remember the days before boob jobs, size doesn't matter - but real does.
Now, on to the meat of the matter. When is Thumper arriving on a platter?
And she said, "It aint no big thing!"
"What is the ratio for rabbit?"
2 rabbits and 1 pound of grain produce 20 more rabbits ;)
Then add an extra pound of grain to make some pancakes for their heads.
I got rabbits all over the place...will have to start culling
them after the first hard frost..
Before they draw in the coyotes..
I like roast squirrel pretty good too. It has a sweet, nutty taste, but there's not much meat there.
I am trying to do better. I see that I waste so much food, even when I'm trying to be economical. We don't finish what's in the fridge but go shopping for more. I find stuff hidden away that I forgot I bought.
I think we are too used to having special foods and interesting meals all the time; we forget that the idea is to provide sustenence. If I had to go out and hunt it or raise it, or hope that what I had now would last til next season, I'm sure I'd be more careful.
Typical rabbit, dumping on the high ground.
Funny, I cooked two today from the freezer to make room. Browned, sauteed onions, bells, garlic, 8oz rotel tomatoes/1/4 cup red wine(cook down), add browned meat with water to simmer until tender. I only have two left so lock and load for next season. Better than chicken, fo sho!
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?
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.
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.
The front legs are the best!!
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.
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.
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
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
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.