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Thick as Thieves.....


Guest baldrick

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Guest lazyphil
:o :o.....doh :doah:, that didn't occur to me, but besides the rabbit is spoilt now having his freedom, life can be very complecated at times!!!.....cents dog gate is my next plan!
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You can probably pick one of these dog gates up at one of the specialty shops that sell everything for pets. Over here in the states you can pick one up for about 10 or 20 dollars.


 

Or browse the garage sales, usually every family house is getting rid of one for a $1 or 2

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Says lazyphil:

Tried childrens gates but no good, to wide gaps and gets in easy through gaps!!....as for wire under run, well, I guess its an option but seems a bit cruel to have the rabbit running around on wire???

 

 

Can you put the wire just under the ground ?

 

Some nicer wire or similar for the childrens gate...no more gaps :dunno:

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Hasenpfeffer - Feeds 2+ and a young'un

 

4 lbs Rabbit

1 1/2 cup Dry red wine

3/4 cup Cider vinegar

2 tsp Salt, optional

1/2 tsp Freshly ground black pepper

1 Bay leaf

1/2 cup Onions, chopped

1 tbsp Mixed pickling spice

1/2 cup Flour

4 tbsp Butter

1 cup Onions, thinly sliced

2 tbsp Sugar

1/2 cup Sour cream

Procedures

 

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 occasionally.

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 1-½ cups marinade.

Cover and cook over low heat 1-½ 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.

 

Dinner and no more problem. :grinyes:

 

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