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03-21-2008 05:37 AM
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Anonymous
VIP Guest
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 Real Easter Bunny
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He weighs in at 22 pounds and measures a little over 3 feet. A breed of rabbit called German giant (how appropriate!).
This is his owner, Hans Wagner, struggling to hold him up. From the NY Post article:
"I don't feed him an unusual diet, said Wagner. He goes through more than his brothers and sisters, but he eats the same food mix. His favorite food is actually lettuce. He can never get enough of it."
LOOK AT THOSE FEET!
Rabbit stew recipe includes rabbit, onions, celery, carrots, potatoes, mushrooms, and red wine.
INGREDIENTS:
1 rabbit, about 22 pounds, cut up
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water
PREPARATION:
Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.
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