I'm brining a rabbit, to use on Wednesday. Anyone have
suggestions/faves for preparing a bunny? I could do a
_hassenpfeffer_ or the like (e.g Julia's _lapin au
saupiquet_), but what else have youse guys tried that
you like?

Michael Siemon wrote:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I usually do the rabbit with cream and leeks and tarragon.

Sometimes I even use chicken.

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

In article >,
Richard Periut > wrote:

> Michael Siemon wrote:
>
> > I'm brining a rabbit, to use on Wednesday. Anyone have
> > suggestions/faves for preparing a bunny? I could do a
> > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > saupiquet_), but what else have youse guys tried that
> > you like?
>
> I usually do the rabbit with cream and leeks and tarragon.
>
> Sometimes I even use chicken.
>

Hmm, that sounds attractive, but cream is probably out
(recent angioplasty...)

Michael Siemon wrote:

> In article >,
> Richard Periut > wrote:
>
>
>>Michael Siemon wrote:
>>
>>
>>>I'm brining a rabbit, to use on Wednesday. Anyone have
>>>suggestions/faves for preparing a bunny? I could do a
>>>_hassenpfeffer_ or the like (e.g Julia's _lapin au
>>>saupiquet_), but what else have youse guys tried that
>>>you like?
>>
>>I usually do the rabbit with cream and leeks and tarragon.
>>
>>Sometimes I even use chicken.
>>
>
>
> Hmm, that sounds attractive, but cream is probably out
> (recent angioplasty...)

As long as you don't eat it on a daily basis, an occasional egg, cream
dish, fatty dish, will not affect your health. It's a temporal
phenomenom, along with other complex factors that are not well understood.

Now for those that suffer from high blood pressure or diabetes, a meal
with a large sodium load and carbohydrate load, will produce bad outcome
respectively.

Drink red wine in moderation, walk, and be cheerfull. Those, from my
observations, are the key to long life : )

Rich

Always consult your physician before taking any advice from other sources.

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Michael Siemon wrote:

> In article >,
> Richard Periut > wrote:
>
>
>>Michael Siemon wrote:
>>
>>
>>>I'm brining a rabbit, to use on Wednesday. Anyone have
>>>suggestions/faves for preparing a bunny? I could do a
>>>_hassenpfeffer_ or the like (e.g Julia's _lapin au
>>>saupiquet_), but what else have youse guys tried that
>>>you like?
>>
>>I usually do the rabbit with cream and leeks and tarragon.
>>
>>Sometimes I even use chicken.
>>
>
>
> Hmm, that sounds attractive, but cream is probably out
> (recent angioplasty...)

As long as you don't eat it on a daily basis, an occasional egg, cream
dish, fatty dish, will not affect your health. It's a temporal
phenomenom, along with other complex factors that are not well understood.

Now for those that suffer from high blood pressure or diabetes, a meal
with a large sodium load and carbohydrate load, will produce bad outcome
respectively.

Drink red wine in moderation, walk, and be cheerfull. Those, from my
observations, are the key to long life : )

Rich

Always consult your physician before taking any advice from other sources.

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Michael Siemon > wrote in news:mlsiemon-
:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?
>

My favorite way of all is just simple fried rabbit, much like osuthern
fried chicken.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Michael Siemon wrote:
>
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I have an idea. Get rabbit. Why push people's buttons with the
bunny crap.

nancy

In article >,
Nancy Young > wrote:

> Michael Siemon wrote:
> >
> > I'm brining a rabbit, to use on Wednesday. Anyone have
> > suggestions/faves for preparing a bunny? I could do a
> > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > saupiquet_), but what else have youse guys tried that
> > you like?
>
> I have an idea. Get rabbit. Why push people's buttons with the
> bunny crap.
>
> nancy

Didn't bother me none... and I'm an animal lover and not just in my
frying pan. ;-)

I thought it was cute?

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Katra > wrote:

> In article >,
> Nancy Young > wrote:
>
> > Michael Siemon wrote:
> > >
> > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > suggestions/faves for preparing a bunny? I could do a
> > > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > > saupiquet_), but what else have youse guys tried that
> > > you like?
> >
> > I have an idea. Get rabbit. Why push people's buttons with the
> > bunny crap.
> >
> > nancy
>
> Didn't bother me none... and I'm an animal lover and not just in my
> frying pan. ;-)
>
> I thought it was cute?

Thank you. I was not trying to push any buttons,
actually -- just attempting a wry acknowledgment that
such buttons exist (but tone is very difficult to convey
on the net; sigh).

Michael Siemon wrote:

> Katra > wrote:

> > Nancy Young > wrote:
> >
> > > Michael Siemon wrote:
> > > >
> > > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > > suggestions/faves for preparing a bunny?

> > > I have an idea. Get rabbit. Why push people's buttons with the
> > > bunny crap.

> > Didn't bother me none...

No offense meant, but you're not the only person here.

> > I thought it was cute?

Adorable, baby rabbits, what wine goes with that?

> Thank you. I was not trying to push any buttons,
> actually -- just attempting a wry acknowledgment that
> such buttons exist

Sorry, Michael, but you just admitted to pushing buttons. All I
said was, if you meant rabbit, there was no need to say bunny. Or
Bambi, or puppy or kitty cat/whatever.

I wasn't being nasty. Just saying. Rabbit.

nancy

In article >,
Nancy Young > wrote:

> Michael Siemon wrote:
>
> > Katra > wrote:
>
> > > Nancy Young > wrote:
> > >
> > > > Michael Siemon wrote:
> > > > >
> > > > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > > > suggestions/faves for preparing a bunny?
>
> > > > I have an idea. Get rabbit. Why push people's buttons with the
> > > > bunny crap.
>
> > > Didn't bother me none...
>
> No offense meant, but you're not the only person here.
>
> > > I thought it was cute?
>
> Adorable, baby rabbits, what wine goes with that?
>
> > Thank you. I was not trying to push any buttons,
> > actually -- just attempting a wry acknowledgment that
> > such buttons exist
>
> Sorry, Michael, but you just admitted to pushing buttons. All I
> said was, if you meant rabbit, there was no need to say bunny. Or
> Bambi, or puppy or kitty cat/whatever.
>
> I wasn't being nasty. Just saying. Rabbit.
>
> nancy

I apologize for inadvertently offending you. Next time,
I shall try to do it deliberately. You could help by
posting a list of your hot buttons, so I'll know what
to try...

In article >,
Nancy Young > wrote:

> Michael Siemon wrote:
>
> > Katra > wrote:
>
> > > Nancy Young > wrote:
> > >
> > > > Michael Siemon wrote:
> > > > >
> > > > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > > > suggestions/faves for preparing a bunny?
>
> > > > I have an idea. Get rabbit. Why push people's buttons with the
> > > > bunny crap.
>
> > > Didn't bother me none...
>
> No offense meant, but you're not the only person here.

True. ;-)

>
> > > I thought it was cute?
>
> Adorable, baby rabbits, what wine goes with that?

White wine, or a good Zinfandel.

>
> > Thank you. I was not trying to push any buttons,
> > actually -- just attempting a wry acknowledgment that
> > such buttons exist
>
> Sorry, Michael, but you just admitted to pushing buttons. All I
> said was, if you meant rabbit, there was no need to say bunny. Or
> Bambi, or puppy or kitty cat/whatever.
>
> I wasn't being nasty. Just saying. Rabbit.
>
> nancy

Or Icewine.

Bambi goes well roasted with a good Burgundy.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Nancy Young wrote:

> Adorable, baby rabbits, what wine goes with that?

"Awwww - don't eat the widdew bunny wabbits!"

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

In article >,
Nancy Young > wrote:

> Michael Siemon wrote:
>
> > Katra > wrote:
>
> > > Nancy Young > wrote:
> > >
> > > > Michael Siemon wrote:
> > > > >
> > > > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > > > suggestions/faves for preparing a bunny?
>
> > > > I have an idea. Get rabbit. Why push people's buttons with the
> > > > bunny crap.
>
> > > Didn't bother me none...
>
> No offense meant, but you're not the only person here.
>
> > > I thought it was cute?
>
> Adorable, baby rabbits, what wine goes with that?
>
> > Thank you. I was not trying to push any buttons,
> > actually -- just attempting a wry acknowledgment that
> > such buttons exist
>
> Sorry, Michael, but you just admitted to pushing buttons. All I
> said was, if you meant rabbit, there was no need to say bunny. Or
> Bambi, or puppy or kitty cat/whatever.
>
> I wasn't being nasty. Just saying. Rabbit.
>
> nancy

I apologize for inadvertently offending you. Next time,
I shall try to do it deliberately. You could help by
posting a list of your hot buttons, so I'll know what
to try...

Nancy Young wrote:

> Adorable, baby rabbits, what wine goes with that?

"Awwww - don't eat the widdew bunny wabbits!"

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

Michael Siemon wrote:

> Katra > wrote:

> > Nancy Young > wrote:
> >
> > > Michael Siemon wrote:
> > > >
> > > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > > suggestions/faves for preparing a bunny?

> > > I have an idea. Get rabbit. Why push people's buttons with the
> > > bunny crap.

> > Didn't bother me none...

No offense meant, but you're not the only person here.

> > I thought it was cute?

Adorable, baby rabbits, what wine goes with that?

> Thank you. I was not trying to push any buttons,
> actually -- just attempting a wry acknowledgment that
> such buttons exist

Sorry, Michael, but you just admitted to pushing buttons. All I
said was, if you meant rabbit, there was no need to say bunny. Or
Bambi, or puppy or kitty cat/whatever.

I wasn't being nasty. Just saying. Rabbit.

nancy

In article >,
Katra > wrote:

> In article >,
> Nancy Young > wrote:
>
> > Michael Siemon wrote:
> > >
> > > I'm brining a rabbit, to use on Wednesday. Anyone have
> > > suggestions/faves for preparing a bunny? I could do a
> > > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > > saupiquet_), but what else have youse guys tried that
> > > you like?
> >
> > I have an idea. Get rabbit. Why push people's buttons with the
> > bunny crap.
> >
> > nancy
>
> Didn't bother me none... and I'm an animal lover and not just in my
> frying pan. ;-)
>
> I thought it was cute?

Thank you. I was not trying to push any buttons,
actually -- just attempting a wry acknowledgment that
such buttons exist (but tone is very difficult to convey
on the net; sigh).

In article >,
Nancy Young > wrote:

> Michael Siemon wrote:
> >
> > I'm brining a rabbit, to use on Wednesday. Anyone have
> > suggestions/faves for preparing a bunny? I could do a
> > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > saupiquet_), but what else have youse guys tried that
> > you like?
>
> I have an idea. Get rabbit. Why push people's buttons with the
> bunny crap.
>
> nancy

Didn't bother me none... and I'm an animal lover and not just in my
frying pan. ;-)

I thought it was cute?

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Michael Siemon > wrote:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

Southern fried with a light spiced cornmeal coating!

Yum. :-)

I love rabbit.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Michael Siemon wrote:
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

Lots of garlic (say a whole head of it, separated into cloves, peeled and
crushed). Roll in flour seasoned with salt & pepper. Heat oil in a large
skillet and brown the rabbit pieces. Add the garlic and fry with the rabbit
for a few minutes to release the aromatics but not brown the garlic. Stir
in a good glass full of dry white wine or sherry. Cover the pan and simmer
on VERY low heat about 40 minutes until the rabbit is tender. Remove the
cover and cook another 10 minutes to reduce the sauce a bit.

Jill

In article >,
"jmcquown" > wrote:

> Michael Siemon wrote:
> > I'm brining a rabbit, to use on Wednesday. Anyone have
> > suggestions/faves for preparing a bunny? I could do a
> > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > saupiquet_), but what else have youse guys tried that
> > you like?
>
> Lots of garlic (say a whole head of it, separated into cloves, peeled and
> crushed). Roll in flour seasoned with salt & pepper. Heat oil in a large
> skillet and brown the rabbit pieces. Add the garlic and fry with the rabbit
> for a few minutes to release the aromatics but not brown the garlic. Stir
> in a good glass full of dry white wine or sherry. Cover the pan and simmer
> on VERY low heat about 40 minutes until the rabbit is tender. Remove the
> cover and cook another 10 minutes to reduce the sauce a bit.

Thanks! That sounds great; I suspect I'll doctor it up with some
bay leaf and juniper berries, ...

Michael Siemon wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael Siemon wrote:
>>> I'm brining a rabbit, to use on Wednesday. Anyone have
>>> suggestions/faves for preparing a bunny? I could do a
>>> _hassenpfeffer_ or the like (e.g Julia's _lapin au
>>> saupiquet_), but what else have youse guys tried that
>>> you like?
>>
>> Lots of garlic (say a whole head of it, separated into cloves,
>> peeled and crushed). Roll in flour seasoned with salt & pepper.
>> Heat oil in a large skillet and brown the rabbit pieces. Add the
>> garlic and fry with the rabbit for a few minutes to release the
>> aromatics but not brown the garlic. Stir in a good glass full of
>> dry white wine or sherry. Cover the pan and simmer on VERY low heat
>> about 40 minutes until the rabbit is tender. Remove the cover and
>> cook another 10 minutes to reduce the sauce a bit.
>
> Thanks! That sounds great; I suspect I'll doctor it up with some
> bay leaf and juniper berries, ...

I'm too late with this, but you may also need to add some chicken stock or
broth. Bay leaf is encouraged. I used a reisling

Jill

In article >,
"jmcquown" > wrote:

> Michael Siemon wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Michael Siemon wrote:
> >>> I'm brining a rabbit, to use on Wednesday. Anyone have
> >>> suggestions/faves for preparing a bunny? I could do a
> >>> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> >>> saupiquet_), but what else have youse guys tried that
> >>> you like?
> >>
> >> Lots of garlic (say a whole head of it, separated into cloves,
> >> peeled and crushed). Roll in flour seasoned with salt & pepper.
> >> Heat oil in a large skillet and brown the rabbit pieces. Add the
> >> garlic and fry with the rabbit for a few minutes to release the
> >> aromatics but not brown the garlic. Stir in a good glass full of
> >> dry white wine or sherry. Cover the pan and simmer on VERY low heat
> >> about 40 minutes until the rabbit is tender. Remove the cover and
> >> cook another 10 minutes to reduce the sauce a bit.
> >
> > Thanks! That sounds great; I suspect I'll doctor it up with some
> > bay leaf and juniper berries, ...
>
> I'm too late with this, but you may also need to add some chicken stock or
> broth. Bay leaf is encouraged. I used a reisling
>
> Jill

Actually, not -- prep. will be in about 6 hours. I was thinking
vermouth+stock for the braising liquid, in fact. I'm also going
to have a German cucumber salad (not the variety with sour cream),
and now need to pin down something green. I'll see what looks
good when I get out to the market later. Again, thanks for the
suggestion.

Michael Siemon wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael Siemon wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Michael Siemon wrote:
>>>>> I'm brining a rabbit, to use on Wednesday. Anyone have
>>>>> suggestions/faves for preparing a bunny?
>>>> Lots of garlic (say a whole head of it, separated into cloves,
>>>> peeled and crushed).

>>> Thanks! That sounds great; I suspect I'll doctor it up with some
>>> bay leaf and juniper berries, ...
>>
>> I'm too late with this, but you may also need to add some chicken
>> stock or broth. Bay leaf is encouraged. I used a reisling
>>
>> Jill
>
> Actually, not -- prep. will be in about 6 hours. I was thinking
> vermouth+stock for the braising liquid, in fact. I'm also going
> to have a German cucumber salad (not the variety with sour cream),
> and now need to pin down something green. I'll see what looks
> good when I get out to the market later. Again, thanks for the
> suggestion.

Spinach! If you want to do something truly different, deep fry it. Hold
the well washed leaves down with a metal strainer/spoon for only a few
seconds then drain on brown paper. Use several of these leaves as the bed
for your rabbit. Absolutely delicious!

Jill

Michael Siemon wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael Siemon wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Michael Siemon wrote:
>>>>> I'm brining a rabbit, to use on Wednesday. Anyone have
>>>>> suggestions/faves for preparing a bunny?
>>>> Lots of garlic (say a whole head of it, separated into cloves,
>>>> peeled and crushed).

>>> Thanks! That sounds great; I suspect I'll doctor it up with some
>>> bay leaf and juniper berries, ...
>>
>> I'm too late with this, but you may also need to add some chicken
>> stock or broth. Bay leaf is encouraged. I used a reisling
>>
>> Jill
>
> Actually, not -- prep. will be in about 6 hours. I was thinking
> vermouth+stock for the braising liquid, in fact. I'm also going
> to have a German cucumber salad (not the variety with sour cream),
> and now need to pin down something green. I'll see what looks
> good when I get out to the market later. Again, thanks for the
> suggestion.

Spinach! If you want to do something truly different, deep fry it. Hold
the well washed leaves down with a metal strainer/spoon for only a few
seconds then drain on brown paper. Use several of these leaves as the bed
for your rabbit. Absolutely delicious!

Jill

In article >,
"jmcquown" > wrote:

> Michael Siemon wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Michael Siemon wrote:
> >>> I'm brining a rabbit, to use on Wednesday. Anyone have
> >>> suggestions/faves for preparing a bunny? I could do a
> >>> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> >>> saupiquet_), but what else have youse guys tried that
> >>> you like?
> >>
> >> Lots of garlic (say a whole head of it, separated into cloves,
> >> peeled and crushed). Roll in flour seasoned with salt & pepper.
> >> Heat oil in a large skillet and brown the rabbit pieces. Add the
> >> garlic and fry with the rabbit for a few minutes to release the
> >> aromatics but not brown the garlic. Stir in a good glass full of
> >> dry white wine or sherry. Cover the pan and simmer on VERY low heat
> >> about 40 minutes until the rabbit is tender. Remove the cover and
> >> cook another 10 minutes to reduce the sauce a bit.
> >
> > Thanks! That sounds great; I suspect I'll doctor it up with some
> > bay leaf and juniper berries, ...
>
> I'm too late with this, but you may also need to add some chicken stock or
> broth. Bay leaf is encouraged. I used a reisling
>
> Jill

Actually, not -- prep. will be in about 6 hours. I was thinking
vermouth+stock for the braising liquid, in fact. I'm also going
to have a German cucumber salad (not the variety with sour cream),
and now need to pin down something green. I'll see what looks
good when I get out to the market later. Again, thanks for the
suggestion.

Michael Siemon wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael Siemon wrote:
>>> I'm brining a rabbit, to use on Wednesday. Anyone have
>>> suggestions/faves for preparing a bunny? I could do a
>>> _hassenpfeffer_ or the like (e.g Julia's _lapin au
>>> saupiquet_), but what else have youse guys tried that
>>> you like?
>>
>> Lots of garlic (say a whole head of it, separated into cloves,
>> peeled and crushed). Roll in flour seasoned with salt & pepper.
>> Heat oil in a large skillet and brown the rabbit pieces. Add the
>> garlic and fry with the rabbit for a few minutes to release the
>> aromatics but not brown the garlic. Stir in a good glass full of
>> dry white wine or sherry. Cover the pan and simmer on VERY low heat
>> about 40 minutes until the rabbit is tender. Remove the cover and
>> cook another 10 minutes to reduce the sauce a bit.
>
> Thanks! That sounds great; I suspect I'll doctor it up with some
> bay leaf and juniper berries, ...

I'm too late with this, but you may also need to add some chicken stock or
broth. Bay leaf is encouraged. I used a reisling

Jill

Michael Siemon > wrote in message >...
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I haven't tried it, but you could rub with oil, season with salt,
pepper, herbs, etc, add some vegetables, and cook it in a parchment
pouch.

Then you could call it Lapin a Le Candidate Democratique.

Greg Zywicki

No, seriously, you could really cook it this way. And If you wanted
Lapin a Le
Senator Senior, you'd have to stew it.

Michael Siemon wrote:
>
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

In tomato sauce with black olives.

"Michael Siemon" > wrote in message
...
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?
=============

Stroganoff style!! I've posted it here, before. Google for it if you need
it before I post it again.

Cyndi

>Subject: Bunny ideas, anyone?
>From: Michael Siemon
>Date: 8/2/2004 8:19 PM Pacific Standard Time
>Message-id: >
>
>I'm brining a rabbit, to use on Wednesday. Anyone have
>suggestions/faves for preparing a bunny? I could do a
>_hassenpfeffer_ or the like (e.g Julia's _lapin au
>saupiquet_), but what else have youse guys tried that
>you like?
>


Cacciatore-style, with porcini mushrooms.

Serve over polenta.

Mmmmm!

Jen
San Francisco

Michael Siemon wrote:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I usually do the rabbit with cream and leeks and tarragon.

Sometimes I even use chicken.

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Michael Siemon wrote:
>
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I have an idea. Get rabbit. Why push people's buttons with the
bunny crap.

nancy

In article >,
Michael Siemon > wrote:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

Southern fried with a light spiced cornmeal coating!

Yum. :-)

I love rabbit.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Michael Siemon wrote:
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

Lots of garlic (say a whole head of it, separated into cloves, peeled and
crushed). Roll in flour seasoned with salt & pepper. Heat oil in a large
skillet and brown the rabbit pieces. Add the garlic and fry with the rabbit
for a few minutes to release the aromatics but not brown the garlic. Stir
in a good glass full of dry white wine or sherry. Cover the pan and simmer
on VERY low heat about 40 minutes until the rabbit is tender. Remove the
cover and cook another 10 minutes to reduce the sauce a bit.

Jill

Michael Siemon wrote:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I usually do the rabbit with cream and leeks and tarragon.

Sometimes I even use chicken.

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Michael Siemon > wrote in news:mlsiemon-
:

> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?
>

My favorite way of all is just simple fried rabbit, much like osuthern
fried chicken.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Michael Siemon wrote:
>
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I have an idea. Get rabbit. Why push people's buttons with the
bunny crap.

nancy

Michael Siemon > wrote in message >...
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

I haven't tried it, but you could rub with oil, season with salt,
pepper, herbs, etc, add some vegetables, and cook it in a parchment
pouch.

Then you could call it Lapin a Le Candidate Democratique.

Greg Zywicki

No, seriously, you could really cook it this way. And If you wanted
Lapin a Le
Senator Senior, you'd have to stew it.

Michael Siemon wrote:
>
> I'm brining a rabbit, to use on Wednesday. Anyone have
> suggestions/faves for preparing a bunny? I could do a
> _hassenpfeffer_ or the like (e.g Julia's _lapin au
> saupiquet_), but what else have youse guys tried that
> you like?

In tomato sauce with black olives.