American Elephants

How To Catch The Easter Bunny. by The Elephant's Child
March 29, 2013, 6:23 am
Filed under: Heartwarming, History, Humor, Sports | Tags: , ,

Re-posted from last Easter:

You need some preparations first. The Easter bunny comes in the early morning hours, right at dawn, when the sun is just coming up and the dew is still shining on the grass. You have to find a likely spot which seems as if it might be a bunny path. You will require a standard bushel basket, a long straight stick of kindling, and a good strong straight pin or slender nail. And you will need a nice fresh young carrot with its greens still intact.

You must set up the trap the night before Easter, just when it is about to get dark. Turn the bushel basket upside down, and prop up one side with the stick of kindling. Attach the carrot so it hangs on the front of the stick of kindling. You many have to take the kindling out and attach the carrot with a hammer.  It must be well attached, and yet still look enticing. When the Easter bunny comes hopping along, he will spot the carrot right away. Bunnies cannot resist nice fresh carrots. When he takes a bite of the carrot, the stick of kindling will fall and the basket will land on top of the bunny, and he is captured.

Then he needs only love and care.  Bunnies are particularly fond of carrots, of course, and soda crackers, and rabbit chow, grass and clover.

It always worked for me. You can tell if it is the real Easter bunny because he will have a blue ribbon around his neck.


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Next steps:

1. Place 3 tbs of flour, 2 tsp dried thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Into it put the one large farmed rabbit or two young wild rabbits, jointed into 8 pieces, into a bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate.

2. Melt 15g/½oz of butter with one tablespoon of vegetable oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish.

3. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 340 F.

4. Add a little more oil to the pan and cook 6 strips of bacon, cut into ¾ inch squares, until the fat is browned and beginning to crisp. Add the bacon to the casserole dish.

5. Add a dash more oil to the frying pan and fry two chopped onions for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined.

6. Pour one cup of apple cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add another cup of cider and 10fl oz chicken or vegetable stock. Stir 2 bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes.

7. Remove the casserole from the oven, add the reserved saddle pieces and 12 oz of carrots (peeled and sliced), turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours.

8. Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so.

9. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to a stove burner. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in 5 oz of frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve.



Comment by Subsidy Eye

Aaaaargh! We do not eat bunnies. We just love them. They make lovely pets, and with patience they can be house trained.


Comment by The Elephant's Child

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