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:

> Nancy Young > wrote:

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

> 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...

I still don't understand why you said I called you nasty. Or why
you say you don't wish to push my buttons when you said I should
list mine.

nancy

Michael Siemon wrote:

> Nancy Young > wrote:

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

> 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...

I still don't understand why you said I called you nasty. Or why
you say you don't wish to push my buttons when you said I should
list mine.

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?
=============

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

>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

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

In article >,
Michael Siemon > wrote:

> 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...

<ROFL!>

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:

> 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...

<ROFL!>

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:
> 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 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.

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

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

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

Jill wrote:

> 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!


"Tastes like chicken!" ;---)

--
Best
Greg