Easter's commin!
Easter's commin!
We had a stray rabbit that was hanging around work, I had been fatening him up looking forward to the feast, but alas, he's run away. No matter, being in a metropolis, you can buy damn near anything. The problem is finding the right recipe. Here's what I've come up with, whatdya guys think?:
mmm, beer brased wabbit:
3 tablespoons oil
2 whole rabbits, skin on and cut into individual pieces
1/2 cup plus 3 tablespoons flour
Salt
Freshly ground black pepper
1/2 pound ground andouille or other pork sausage
2 cups thinly sliced onions
1 1/2 pounds white mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
2 cups amber beer
4 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley
In a large, oven-proof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer 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 the 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 rabbit with the potato gratin and garnish with parsley
or possibly:
1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.
1/2 cup lardo, or fat back
1/2 bulb fennel, cored and diced
2 cloves garlic, minced
2 links Italian sausage, removed from its casings
Freshly ground black pepper
1 cup dry white wine
1 lemon, juiced
Coarse salt
4 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Season the inside and outside of the rabbit with pepper, and set aside.
In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool.
Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice, and sprinkle with the coarse salt.
Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.
... and my original plan, good old Hasenpfeffer:
1 Dressed Rabbit
2 ts Salt
2 To 3 cup vinegar
1/4 ts Pepper
2 To 3 cup water
1 ts Whole pickling spices
1/2 c Granulated sugar
1/2 ts Kitchen Bouquet
1 Sliced onion.
Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand
in a cool place for 2 days. Remove rabbit and drain and dry. Roll in flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer
until tender. Thicken remaining liquid for gravy.
[/url]
mmm, beer brased wabbit:
3 tablespoons oil
2 whole rabbits, skin on and cut into individual pieces
1/2 cup plus 3 tablespoons flour
Salt
Freshly ground black pepper
1/2 pound ground andouille or other pork sausage
2 cups thinly sliced onions
1 1/2 pounds white mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
2 cups amber beer
4 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley
In a large, oven-proof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer 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 the 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 rabbit with the potato gratin and garnish with parsley
or possibly:
1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.
1/2 cup lardo, or fat back
1/2 bulb fennel, cored and diced
2 cloves garlic, minced
2 links Italian sausage, removed from its casings
Freshly ground black pepper
1 cup dry white wine
1 lemon, juiced
Coarse salt
4 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Season the inside and outside of the rabbit with pepper, and set aside.
In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool.
Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice, and sprinkle with the coarse salt.
Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.
... and my original plan, good old Hasenpfeffer:
1 Dressed Rabbit
2 ts Salt
2 To 3 cup vinegar
1/4 ts Pepper
2 To 3 cup water
1 ts Whole pickling spices
1/2 c Granulated sugar
1/2 ts Kitchen Bouquet
1 Sliced onion.
Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand
in a cool place for 2 days. Remove rabbit and drain and dry. Roll in flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer
until tender. Thicken remaining liquid for gravy.
[/url]
"The age demanded that we sing, and cut away our tongue. The age demanded that we flow, and hammered in the bung. The age demanded that we dance, and jammed us into iron pants. And in the end the age was handed the sort of shit that it demanded."
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Hehe... savetoby.com is up to $19,762.15... but apparently there's a problem. Paypal is refusing to allow anyone to donate to the cause.
I dunno if it's a problem with paypal or a problem with the account. I'm hoping that paypal is looking at it as a scam (well, that would make me happy, anyway)
I dunno if it's a problem with paypal or a problem with the account. I'm hoping that paypal is looking at it as a scam (well, that would make me happy, anyway)

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When this was first posted I tried it and got the same massage. Maybe his link on the home page is broken.bio wrote:I dunno if it's a problem with paypal or a problem with the account.
He does sell things with the save Toby logo (like WWBD) so I would think he would be ok.
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That http://www.SaveToby.com idea is unbelievable. The author is a marketing genius! He's raised almost $30,000 since March and hasn't broken a single law. Sure he gets a ton of hate mail from PETA and other groups of idiots, but who cares! ... a few nastygrams are worth $30k any day. Hat's off to the author(s) of SaveToby.com.
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is it me, or is Toby going to die of old age? The date keeps moving around. I thought the first date that I saw was around easter...then in June...now in November of '06! Sensing either a scam, or a guy that has gone all mushy on the rabbit and now he can't eat his friend.
Eat the damn rabbit already!
Eat the damn rabbit already!
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Lets see...Life expectancy can be up to 5 years, and can extend to 15, depending on the breed.
There will be a backlash since he changed the expiration date.
If he really wanted to play this out proper, he'd at least fake Toby's demise. And what was he going to do with the donations to date (we know he will keep them), should he have put some sort of disclaimer?
Wonder what happens now?
There will be a backlash since he changed the expiration date.
If he really wanted to play this out proper, he'd at least fake Toby's demise. And what was he going to do with the donations to date (we know he will keep them), should he have put some sort of disclaimer?
Wonder what happens now?
Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing ever happened.
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It was still June 30 last night. What a Bastard!Rocketdork wrote:I thought the first date that I saw was around easter...then in June...now in November of '06!
Eat the damn rabbit already!

"The nine most terrifying words in the English language are, 'I'm from the government and I'm here to help. " -- Ronald Reagan
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It's still june 30th now. What's the beef?ZIPPER wrote:It was still June 30 last night. What a Bastard!Rocketdork wrote:I thought the first date that I saw was around easter...then in June...now in November of '06!
Eat the damn rabbit already!

Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing ever happened.
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Check out today's update!ZeroG Gunner wrote:That http://www.SaveToby.com idea is unbelievable. The author is a marketing genius! He's raised almost $30,000 since March and hasn't broken a single law. Sure he gets a ton of hate mail from PETA and other groups of idiots, but who cares! ... a few nastygrams are worth $30k any day. Hat's off to the author(s) of SaveToby.com.
I agree with the Floating Pistol that the guy was smart, but this is a one-trick pony. He should fade out and apply the lessons elsewhere.
Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing ever happened.
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I know... I was really suprised to see that the date has been extended. I was totally expecting to log in and see a picture of half-eaten Toby Stew in a bowl with a note written on the napkin next to it... "mmm, Toby Stew -->".bugfreezer wrote:Check out today's update!ZeroG Gunner wrote:That http://www.SaveToby.com idea is unbelievable. The author is a marketing genius! He's raised almost $30,000 since March and hasn't broken a single law. Sure he gets a ton of hate mail from PETA and other groups of idiots, but who cares! ... a few nastygrams are worth $30k any day. Hat's off to the author(s) of SaveToby.com.
I agree with the Floating Pistol that the guy was smart, but this is a one-trick pony. He should fade out and apply the lessons elsewhere.
But NO, the auther has decided to postpone everything and sucker more $$$ from people. Oh well, the idea was still smart as hell.