Rabbit season.

Fat rabbits in the yard.
They eat and eat and eat and eat.

Rose and I can walk right up to the rabbits, and they don't care. A car drives past and they run about six feet. And that's it.
They are like ghetto rabbits.
They don't give a darn about anything.
They look at me and get like " what are you going to do?  Bring it.  I don't care I am a ghetto rabbit"

Well, Mr. Rabbit, you think you are pretty smart, you just Mr. Smarter.

 Bang. You're dead.

Or should I say, Twang, you're dead.

Either way, the key phrase is "you're dead"


 

Rabbit Isabel

TOTAL TIME: 1 hr

Prep: 30 min

 

Cook: 30 min

• 1-ounce plain (all-purpose) flour
• Salt and freshly ground black pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 young rabbit per person, fillets and leg meat removed
• 1 egg white
• • 1 slice good bacon per two rabbit fillets
  • Sorrel or sage leaves
  • 4 ounces (1 stick) butter
  • 1 onion, finely chopped
  • 2 Glasses of white wine
  
  
  Make seasoned flour with salt, pepper, dry mustard and cayenne pepper.
  
  In a food processor finely mince the leg meat, add the egg white and seasoning and blend to a paste. Flatten the fillets and flour lightly. Lay a piece of bacon cut to fit on one fillet, spread a layer of the mousseline of rabbit and egg white onto the bacon and lay your sorrel of sage leaves on top of this. Place the other rabbit fillet on top to make a parcel.
  
  
  In a heavy-lidded frying pan melt the butter and gently fry the onion, add the rabbit parcel and brown, turning carefully. Season, pour on white wine, cover and cook gently for 10 minutes turning the parcel halfway through.
  
  
  Drink a glass of wine.
  
  
  Check that the rabbit is tender and cooked through, and serve with garlic-pureed potatoes and a green vegetable.
  
  
  yum.