Succulant Seared Easter Bunny Chops.
Although every part of the Easter bunny can be used, some parts are better than others. I prefer the chops. The ribs are good, but the grill is so small. Some people like the tender loin. While admittedly a delicious cut of bunny, it should be reserved for those special occasions and served with a fine wine. Chops are more of an everyday delicacy. First you will need a cute, fuzzy, nose wiggling bunny. Start by bludgeoning the big eyed beauty with a blunt object. A hammer or baseball bat. Then flail it’s skin from it’s dainty little carcass. Separate the cut of meat. You may de-bone the chops if you prefer. I like mine bone in so I have a nifty handle to hold. Now that you have your chops, you will want to marinate them. WHile marinating, take this chance to relax and watch Helter Skelter in you home theater seating. When it’s over, you will need two cloves of fresh garlic, a teaspoon of salt, a dash of pepper, one tablespoon of dill, one quarter teaspoon of dried mustard, half of a chopped onion, a quarter cup of olive oil, three tablespoons of cider vinegar, and one fluffy tail. Boil the tail in water for one minute. Drain and let cool. Mix all of the ingredients in a sauce pan saving out the cotton tail. Bring the mixture to a simmer and add in the fluffy tuft. Let simmer for ten minutes. After the marinade has cooled, place in the chops. It is best to let it steep overnight. Now, heat a pan or griddle to about five hundred degrees. Place the marinated bunny into the pan and sear the flesh. Do not cook the bunny completely. Once you have seared the meat, place the rest of the marinade in a roasting pan. Preheat your oven to three-hundred fifty degrees. Add the meat and cook it in the oven for fifteen minutes. Serve with carrots and fresh alfalfa sprouts.
Mark on March 23rd, 2008
Bunny Apetit, babe!
pajama momma on March 23rd, 2008
My dog ate my bunny, but my family told me the bunny ran away. You know how long I spent looking in the hills for that damn bunny?
My mom’s response when confronted? Well, looking for your rabbit sure kept you busy dear.
Happy Easter!
Axey on March 23rd, 2008
I like mine spatchcocked. What about you?
I hope you have a Happy Easter and don’t get indigestion from the rabbit. I had mine fried a la Jamie Oliver’s EFR.
Gorilla Bananas on March 23rd, 2008
That’s what I call a dish from the Elmer Fudd cooking class.
nursemyra on March 23rd, 2008
I like a nice tenderloin myself
Native Minnow on March 23rd, 2008
Sounds delicious. What’s for dessert?
savannah on March 23rd, 2008
too much work, i like rabbit stew, sugar!
happy easter!
Gypsy on March 24th, 2008
You got that recipe from the ultimate bunny boiler, Glenn Close didn’t you?
daisyfae on March 24th, 2008
presentation is everything - recommend keeping the ears and using them for garnish…
manuel on March 24th, 2008
roadkill recipe?
moi on March 24th, 2008
Time to cook da wabbit! Happy Easter (a day late, but not a bunny short) to you, too!
BDS on March 24th, 2008
This was very instructive. The only way I differ is that I prefer a good rubber mallet for my bludgeoning. Hope you had a good Easter.
Reverend Trollzone on March 24th, 2008
Inspiring! Happy Easter even though you critiqued MY bunny recipe.
USA_Admiral on March 24th, 2008
The only way to finish Easter off.
I hope your Easter was great.
Blondefabulous on March 24th, 2008
The chops are really the best. Pan seared in a red wine reduction, sprinkled with rosemary, sage and a little oregano.
MMMMMMMM…..Nummy!
Jenny on March 24th, 2008
Only YOU would post cooking a cute bunny on Easter.
Heff on March 24th, 2008
It takes more than a bunny to fill me up, but I applaud your efforts !
Buffalo on March 24th, 2008
You could also make a bunny-mulligan stew if you’re not too squicky.
gullybogan on March 24th, 2008
In case you discover that the Easter Bunny you’ve obtained is actually a human in a bunny suit, here is a link to that old favourite, ‘butchering the human carcass’ by the church of euthanasia:
http://www.churchofeuthanasia.org/e-sermons/butcher.html
jahoonib on March 24th, 2008
looks like a hamster to me! gross.
kyknoord on March 25th, 2008
Did you take cooking lessons from Glenn Close by any chance?
kyknoord on March 25th, 2008
Ah damn. Gypsy pipped me on that one. Must remember to read other comments first.
moooooog35 on March 25th, 2008
Richard Gere has a similar recipe for gerbils.
The problem is, they always taste like shit.
Axe on March 25th, 2008
Keep commenting - she’s going for a record!!!
upset waitress on March 25th, 2008
No no I’m not going for a record. I read all the comments when I got in. Besides the candy, Easter is about family. And family sucks. And so does my mom’s cooking. Which is my future post Easter post. Glad to be back home.
Tony on March 26th, 2008
Cook, bring me my hossenfeffer!
Beaverboosh on March 29th, 2008
I like my bunny filets in a casserole! Save the fur, it is a great genital warmer. Just stick the lot down your trousers when the weather gets cold. Mind the ears and tail!
Bunny on March 30th, 2008
:-0
meatilous on July 8th, 2008
I ate dog one Easter as I was in China, it was very tasty, shame I can’t get a similar dish over here.