Rabbit
Rabbits, though much more commonly observed in rural areas, in fact,
make pretty good indoor pets.
Females are much more placid, than males; therefore, it is a much
better idea to keep two girl rabbits in the same cage, than two boys.
http://www.69game.com.cn/digital/ani..._opicID=3.html

On Nov 4, 5:18?am, kanghuaiqiang > wrote:
> Rabbit
> Rabbits, though much more commonly observed in rural areas, in fact,
> make pretty good indoor pets.
> Females are much more placid, than males; therefore, it is a much
> better idea to keep two girl rabbits in the same cage, than two boys.http://www.69game.com.cn/digital/ani..._opicID=3.html

And slow baked with some tomato sauce and herbs,
Are good protien and good eats.

pamjd wrote:
> On Nov 4, 5:18?am, kanghuaiqiang > wrote:
>> Rabbit
>> Rabbits, though much more commonly observed in rural areas, in fact,
>> make pretty good indoor pets.
>> Females are much more placid, than males; therefore, it is a much
>> better idea to keep two girl rabbits in the same cage, than two
>> boys.http://www.69game.com.cn/digital/ani..._opicID=3.html
>
> And slow baked with some tomato sauce and herbs,
> Are good protien and good eats.

Browned in oil then simmered in a little chicken stock with a glass of wine
thrown in and a bundle of herbs (bouquet garni); add lots of garlic and a
few root vegetables (your choice) and you pretty much have hausenpheffer
stew. It's pretty much how I make my sauteed lamb shanks, too.

kanghuaiqiang wrote:
> Rabbit
> Rabbits, though much more commonly observed in rural areas, in fact,
> make pretty good indoor pets.
> Females are much more placid, than males; therefore, it is a much
> better idea to keep two girl rabbits in the same cage, than two boys.
> http://www.69game.com.cn/digital/ani..._opicID=3.html
>

But it'd be okay to have two males in the same stew pot, right?

kanghuaiqiang > wrote:

> Rabbit
> Rabbits, though much more commonly observed in rural areas, in fact,
> make pretty good indoor pets.

And, having been petted indoors, they are pretty good cooked. Here is a
very good recipe from Café de Fédérations in Lyons Patricia Wells
included in her _Bistro Cooking_.


Lapin à la Moutarde Café de Fédérations
Café de Fédérations' Rabbit with Mustard Sauce

1 fresh rabbit (about 2 1/2 pounds; 1.25 kg), cut into 7 to 8 serving
pieces (or substitute chicken)
1/2 cup (12.5 cl) imported Dijon mustard
Salt and freshly ground black pepper
3 tablespoons peanut oil
1 tablespoon (1/2 ounce; 15 g) unsalted butter
1 bottle (75 cl) dry white wine
2 medium onions, finely chopped
1 tablespoon superfine flour, such as Wondra
Several branches of fresh thyme, or 1 teaspoon dried thyme
1 imported bay leaf
Chopped fresh parsley

1. Evenly brush one side of each rabbit piece with some of the mustard.
Season generously with salt and pepper. Heat the oil and butter in a
large nonreactive skillet over medium heat. When the fat is hot but not
smoking, add several of the rabbit pieces, mustard side down; do not
crowd the pan. You will have to cook this in several batches. Cook
until brown, about 10 minutes. Turn the rabbit and brush the second
side with additional mustard. Season with salt and pepper. Cook until
golden brown, another 10 minutes. Transfer the rabbit to a large
platter and continue cooking in this manner until all the rabbit is
browned.

2. Add several tablespoons of the wine to the skillet and scrape up any
browned bits that stick to the pan. Add the onions and cook, stirring,
until golden brown, about 5 minutes. Remove the skillet from the heat.
Sprinkle the flour over the onions and stir to coat. Pour in the
remaining wine, the thyme, and bay leaf. Add all the rabbit pieces.
Return the skillet to medium heat and simmer until the rabbit is very
tender and the sauce begins to thicken, about 1 hour.

3. Transfer the rabbit and sauce to a warmed platter and sprinkle with
parsley. Serve immediately, over buttered fresh noodles or rice.
Yield: 6 servings