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[Adam] Recipie of the Day: Easter Rabbit

April 12th, 2009 by Adam Cuerden

You will need:

1 Rabbit 1 Bouillon Cube. Lamb for preference, chicken will do otherwise. 4-5 parsnips Rosemary (fresh, for preference) Some butter

Preheat oven to 180°C / 350°F. Sear your rabbit in a hot frying pan in the butter to seal in the juices, then transfer to a roasting pan. Add about an inch of water mixed with 1-2 bouillon cubes. Slice both ends off the parsnips, then cut in half lengthwise and add to the water. Sprinkle rosemary on top. Place in the oven, and allow to cook about 90 minutes.

No salt is necessary. The tears of your children at being served Easter Rabbit will be sufficient, and provide a delicate flavour.

Goes well with: Lamb of God; Garlicky mashed potatoes.

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This entry was posted on Sunday, April 12th, 2009 at 4:53 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

3 Responses to “[Adam] Recipie of the Day: Easter Rabbit”

  1. see eye chick Says:
    April 12th, 2009 at 5:29 pm

    Pagan Easter {that actually involves a Rabbit} was weeks ago. Spring Equinox to be sure.

    But nice try.

    Wabbit is kind of greasy anyhow. I suppose next week will be Ratatosk Stew?

  2. Reinder Says:
    April 12th, 2009 at 5:35 pm

    I’ve got parsnips and rosemary, but can I switch out the wabbit for Lamb of God?

  3. dszy Says:
    April 12th, 2009 at 5:43 pm

    mmmmm….