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Bunny advice?

TheOldMole Feb 17 2009 09:03 AM

Anyone know anything about bunny rabbits? If we keep a small rabbit on the deck, and we don't put screening or wire around the sides, will the bunny be likely to make the 12-foot jump to freedom?

Edgy DC Feb 17 2009 09:12 AM

Speaking with a bunny friend, she says a key is to fence the top also, to keep out the predators.

Fman99 Feb 17 2009 09:25 AM

Daube De Lapin (Rabbit Stew Casserole) This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult — just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably need two rabbits if they are fairly young. SERVES 4 , 1 casserole (change servings and units) Ingredients 3 lbs rabbit, cut into pieces 8 slices bacon, cut into 2-inch strips 2 medium onions, thinly sliced 1 garlic clove, finely chopped 3 medium carrots, peeled and thinly sliced MARINADE 16 ounces dry white wine (e.g., pino grigio) 1 tablespoon extra virgin olive oil 1 teaspoon salt 6 black peppercorns 2 sprigs fresh parsley 1 bay leaf 2 garlic cloves, crushed 1/2 teaspoon dried thyme Directions 1Combine the marinade ingredients and, in a large casserole dish, pour it over the rabbit. Cover with cling wrap and chill in refrigerator for 12 hours, turning the rabbit 3-4 times during the marinating process. 2Dry the rabbit. Strain and reserve the marinade in the refrigerator. 3Pre-heat the oven to 350 degrees F. 4In a large frying pan, fry the bacon strips until they are crisp. Then remove the bacon to paper towels. In the same pan, in the bacon fat which remains, fry the onions, the chopped garlic, and the carrots for about 5-6 minutes until they are lightly colored. Then add in the rabbit pieces and brown all sides (if there is not enough bacon fat, just add a little cooking oil.). 5Add the reserved marinade to the pan and bring it to a boil. 6Place all pan ingredients including the liquid into a large casserole dish. Add the bacon back in and place into the pre-heated oven for about an hour (until the rabbit becomes tender.). 7Serve hot.

John Cougar Lunchbucket Feb 17 2009 09:27 AM

Yeah, I did up rabbit in paella recently and agree the key is keeping the meat moist.

metirish Feb 17 2009 09:29 AM

Tastes like chicken but doesn't smell like fish......weather the rabbit jumps fro freedom or not I imagine something wild would try and eat it either way.

Kong76 Feb 17 2009 11:04 AM

I doubt you could get a rabbit to just stay on your deck and consider it home without some kind of enclosure. It would feel more at home under the deck in a dug out hole or something. One in a cage or something would be kinda cruel given the beautiful surroundings mole lives in. Could also attract coyotes.

Nymr83 Feb 17 2009 12:23 PM

]Anyone know anything about bunny rabbits? I know my dog would love him!

themetfairy Feb 17 2009 01:58 PM

Just [url=http://news.bbc.co.uk/2/hi/uk_news/england/norfolk/7895569.stm:3tt8v2sf]keep it out of your kitchen when health inspectors are around[/url:3tt8v2sf]!

Farmer Ted Feb 17 2009 02:40 PM

I thought of Jenny McCarthy. I'd cook that up.