Conquer Club

i like bunnies yes i do
i like bunnies so should you

<--------This is the real bunny from my sig

Um, ok, probably the most pointless thread ever. Me thinks you like "bunnies" way too much.

I love rabbit too!

This is my favourite recipe:

Rabbit & Sage Fricassee
Serves 4
4 Large rabbit joints or 8 smaller ones.
1.5oz (40g) Butter.
1 Medium onion, finely chopped.
0.5 pint (285ml) dry white wine.
7 fl oz (200ml) Chicken stock.
1.5 level tblsp Chopped fresh sage or 1.5 level tsp dried sage.
2 level tblsp Chopped parsley
Salt & freshly ground black pepper.
0.5 tblsp Plain flour.
0.5 tblsp Butter.
3 tblsp Single cream.
1 Egg yolk.


METHOD:


Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbits joints and brown them evenly on all sides.

Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper.

Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender.

Remove the rabbit joints from the pan and keep warm.

Cream the flour and butter together to a smooth paste.

Boil the juices in the pan for 3 mins.

Beat in the paste a knob at a time until the sauce has thickened slightly and smooth.

In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil.

Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.

Jamie wrote:Um, ok, probably the most pointless thread ever. Me thinks you like "bunnies" way too much.

i probably do but they are still cool

flashleg8 wrote:I love rabbit too!

This is my favourite recipe:

Rabbit & Sage Fricassee
Serves 4
4 Large rabbit joints or 8 smaller ones.
1.5oz (40g) Butter.
1 Medium onion, finely chopped.
0.5 pint (285ml) dry white wine.
7 fl oz (200ml) Chicken stock.
1.5 level tblsp Chopped fresh sage or 1.5 level tsp dried sage.
2 level tblsp Chopped parsley
Salt & freshly ground black pepper.
0.5 tblsp Plain flour.
0.5 tblsp Butter.
3 tblsp Single cream.
1 Egg yolk.


METHOD:


Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbits joints and brown them evenly on all sides.

Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper.

Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender.

Remove the rabbit joints from the pan and keep warm.

Cream the flour and butter together to a smooth paste.

Boil the juices in the pan for 3 mins.

Beat in the paste a knob at a time until the sauce has thickened slightly and smooth.

In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil.

Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.

lol, flatleg8 actually did something funny. COOK THOSE BUNNIES, BURN THE FURRY LITTLE RATS ALIVE, HAHAHAHAHAHAHA

my favorite bunny picture

lol

flashleg8 wrote:I love rabbit too!

This is my favourite recipe:

Rabbit & Sage Fricassee
Serves 4
4 Large rabbit joints or 8 smaller ones.
1.5oz (40g) Butter.
1 Medium onion, finely chopped.
0.5 pint (285ml) dry white wine.
7 fl oz (200ml) Chicken stock.
1.5 level tblsp Chopped fresh sage or 1.5 level tsp dried sage.
2 level tblsp Chopped parsley
Salt & freshly ground black pepper.
0.5 tblsp Plain flour.
0.5 tblsp Butter.
3 tblsp Single cream.
1 Egg yolk.


METHOD:


Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbits joints and brown them evenly on all sides.

Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper.

Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender.

Remove the rabbit joints from the pan and keep warm.

Cream the flour and butter together to a smooth paste.

Boil the juices in the pan for 3 mins.

Beat in the paste a knob at a time until the sauce has thickened slightly and smooth.

In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil.

Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.

Have to agree. there's nothing like rabbit for breakfast, lunch and dinner.

Jamie, I think we've found someone who could end up more annoying to you.

Hint: he started this thread.

I love bunny rabbits so i feel bad posting this, but it's too funny:D

[/img]

ya that is pretty funny

wicked wrote:Sometimes bunnies make me horny. You don't want to watch bugs bunny cartoons with me, trust me on this.

Wow

Kid_A wrote:I love bunny rabbits so i feel bad posting this, but it's too funny:D

[/img]

roflmao Say hello to my new desktop back ground

a possessed bunny

Oh colin should really see this. He'd have a fit.

"why,"do I feel the way I do, if only I can hold you in my arms

Jamie wrote:

wicked wrote:Sometimes bunnies make me horny. You don't want to watch bugs bunny cartoons with me, trust me on this.

Wow

ummmm yeah what he said WOW!!!

Kid_A wrote:I love bunny rabbits so i feel bad posting this, but it's too funny:D

[/img]

Greatest picture ever

shouldnt we have a hitman appreciation thread?

NO only a bunny one