[Sca-cooks] rabbit eggs
Philippa Alderton
phlip_u at yahoo.com
Wed Mar 6 22:01:42 PST 2002
--- Stefan li Rous <stefan at texas.net> wrote:
When you get your money back from
> the government,
> are you saying that that is the government's money
> that you are
> getting?
> :-)
They seem to think so ;-)
> Stefan
> I now have a frozen rabbit and will be looking up
> period recipes
> to select one to try with it.
As a general rule, Stefan, you can use rabbit just as
you would skinless chicken.
I might also buy some
> of that raw
> sugar cane and see just what it takes to get sugar
> from it.
Stick it in your mouth, and chew ? ;-)
Otherwise, you need to find some way to crush it and
drain the juice off, which you then dry.
> The rabbit was $2.49 a pound. Maybe not too bad for
> a feast item.
It's cheaper to buy it from a farmer or hobbyist-
generally you can get them dressed or alive (and
sometimes both ;-) for about $500 apiece.
They're also very easy to raise and butcher. You want
them fairly young though- older rabbits can get pretty
tough, just as older chickens can.
Phlip, who can raise them, or butcher them, but can't
raise them to butcher.....
=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....
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