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. 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.
29 Responses to ' Succulant Seared Easter Bunny Chops. '
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on March 23rd, 2008 at 5:08 pm
Bunny Apetit, babe!
on March 23rd, 2008 at 5:30 pm
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!
on March 23rd, 2008 at 5:59 pm
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.
on March 23rd, 2008 at 6:12 pm
That’s what I call a dish from the Elmer Fudd cooking class.
on March 23rd, 2008 at 6:52 pm
I like a nice tenderloin myself
on March 23rd, 2008 at 8:32 pm
Sounds delicious. What’s for dessert?
on March 23rd, 2008 at 10:35 pm
too much work, i like rabbit stew, sugar!
happy easter!
on March 24th, 2008 at 1:13 am
You got that recipe from the ultimate bunny boiler, Glenn Close didn’t you?
on March 24th, 2008 at 6:26 am
presentation is everything – recommend keeping the ears and using them for garnish…
on March 24th, 2008 at 6:57 am
roadkill recipe?
on March 24th, 2008 at 7:26 am
Time to cook da wabbit! Happy Easter (a day late, but not a bunny short) to you, too!
on March 24th, 2008 at 9:37 am
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.
on March 24th, 2008 at 11:58 am
Inspiring! Happy Easter even though you critiqued MY bunny recipe.
on March 24th, 2008 at 12:00 pm
The only way to finish Easter off.
I hope your Easter was great.
on March 24th, 2008 at 2:59 pm
The chops are really the best. Pan seared in a red wine reduction, sprinkled with rosemary, sage and a little oregano.
MMMMMMMM…..Nummy!
on March 24th, 2008 at 3:03 pm
Only YOU would post cooking a cute bunny on Easter.
on March 24th, 2008 at 3:21 pm
It takes more than a bunny to fill me up, but I applaud your efforts !
on March 24th, 2008 at 5:04 pm
You could also make a bunny-mulligan stew if you’re not too squicky.
on March 24th, 2008 at 7:46 pm
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
on March 24th, 2008 at 8:58 pm
looks like a hamster to me! gross.
on March 25th, 2008 at 1:11 am
Did you take cooking lessons from Glenn Close by any chance?
on March 25th, 2008 at 1:12 am
Ah damn. Gypsy pipped me on that one. Must remember to read other comments first.
on March 25th, 2008 at 12:52 pm
Richard Gere has a similar recipe for gerbils.
The problem is, they always taste like shit.
on March 25th, 2008 at 1:10 pm
Keep commenting – she’s going for a record!!!
on March 25th, 2008 at 2:31 pm
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.
on March 26th, 2008 at 9:48 am
Cook, bring me my hossenfeffer!
on March 29th, 2008 at 2:38 am
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!
on March 30th, 2008 at 7:54 pm
:-0
on July 8th, 2008 at 7:02 pm
I ate dog one Easter as I was in China, it was very tasty, shame I can’t get a similar dish over here.