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KillerQueen840 user not visiting Queenzone.com

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Posted: 15 Apr 05, 13:22 Edit this post Reply to this post Reply with Quote

I'm in writing lab right now..and my teacher showed us this link:


http://savetoby.com/

I found it a bit funny.


"The walls we build around us to keep sadness out also keep out the joy."

(Jim Rohn)
The Mir@cle user not visiting Queenzone.com
The Mir@cle
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Posted: 16 Apr 05, 08:23 Edit this post Reply to this post Reply with Quote

It's unbelievable that people give that dickass money. He already has earned 25.0000 dollar. I know, It's hard to let that rabbit die, but is wrong to reward this man for his bad behaviour.




I got to try al little more,

because I'm an asshole but I'm learning.



http://www.youtube.com/watch?v=NfTLkUcQ7QY
KillerQueen840 user not visiting Queenzone.com

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Posted: 16 Apr 05, 11:12 Edit this post Reply to this post Reply with Quote

I doubt he will really kill the rabbit.


"The walls we build around us to keep sadness out also keep out the joy."

(Jim Rohn)
Haystacks Calhoun user not visiting Queenzone.com

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Posted: 16 Apr 05, 11:17 Edit this post Reply to this post Reply with Quote

This recipe were sent by Nova.

RABBIT STEW
1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.



This recipe were sent by Jackal

Rabbit Coq Au Vin

8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper.
In a shallow pan, add 2 cups of the flour.
Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.
Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings



These recipes are from my collection - Sue

Young Jackrabbit in Marinade

2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine

Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade.
Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat.
Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8

*Marinade for Young Jackrabbit
1 can beer
2 onions, sliced
Garlic powder, sprinkle
Paprika, sprinkle
¼ tsp. ground clove
¼ tsp. nutmeg
2 large bay leaves
Tarragon, pinch

Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat. This may be cooked separately and served on top of the meat.


Colonial Rabbit

2 rabbits, sections
Flour
1 tbs. olive oil
1 can chicken broth or stock
½ onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
¼ cup very cold water
2 tbs. flour
4 tbs. currant jelly
½ lb. mushrooms, sliced

Flour meat and brown in skillet with


"Not a fan of the ladies, are you Trebek?"



Sean Connery
Sonia Doris user not visiting Queenzone.com

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Posted: 16 Apr 05, 11:21 Edit this post Reply to this post Reply with Quote

sick!


2+2=5
Haystacks Calhoun user not visiting Queenzone.com

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Posted: 16 Apr 05, 11:23 Edit this post Reply to this post Reply with Quote

Rabbit Filipino

2 rabbits, sectioned
*Marinade for Rabbit Filipino
2 tbs. cornstarch
Marinate in special marinade for rabbit filipino 4 hours in the refrigerator.
Place marinade and meat in a 3-4 qt. uncovered cooking pot or Dutch oven.
Bring contents to a boil over medium heat. Reduce hear and simmer, stirring occasionally to keep meat from sticking. Simmer 30 to 40 minutes, or until rabbit is tender. Remove meat and bay leaves from marinade and allow to cool.
Place ½ cup marinade in a shaker with cornstarch and shake to mix.
Use only enough marinade/cornstarch to thicken the rest of the marinade.
Discard what is not needed. Ladle marinade over the rabbit and serve.

*Marinade for Rabbit Filipino
5 tbs. soy sauce
¼ cup palm vinegar
3 cloves garlic, crushed or pressed
2 bay leaves.
½ tsp. white pepper

In a stainless steel or glass bowl, combine all ingredients. Mix well.


Rabbit Fricassee

2 cups red wine
2 tbs. lemon juice
2 bay leaves
1 tsp. thyme
¼ tsp. marjoram
Salt and Pepper
1 tsp. garlic powder
2 rabbits, cut into serving pieces
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbs. cornstarch
Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade. Place rabbit in large baking dish and pour marinade over rabbit.
Cover and refrigerate overnight. Remove rabbit from marinade when ready to cook and dry well. Strain marinade and save.
Heat oil in a large skillet. Sauté onions and garlic.
Cover and simmer 1-1 ½ hours or until tender. Servings: 6-8


Rabbit Braised in Wine

2 rabbits, cut into serving pieces
Salt and pepper
Flour
2 tbs. olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
1 lb. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
¼ tsp. thyme
½ tsp. oregano, rubbed
4 bay leaves
2 cups dry white wine
Preheat oven to 350º. Salt and pepper rabbit and coat with flour.
Place oil, onions, garlic, carrots and mushrooms in large casserole dish.
Place rabbit on top of vegetables. Sprinkle with parsley, thyme and oregano.
Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender.
Remove bay leaves before serving. Servings: 6-8


Rabbit Sauté

Serve over a bed of rice.
3 tbs. olive oil
2 rabbits, cut into serving pieces
4 cloves garlic, minced
2 large onions, minced
1 cup white wine
2 16-oz tomato paste
1 tsp. thyme
4 bay leaves
1 tsp. sweet basil, rubbed
1 tsp. dry parsley
1 can black olives
Heat olive oil in large skillet and brown rabbit, garlic, and onions.
Remove rabbit and drain on paper towel. Pour in wine and bring to a boil.
Add tomato sauce, thyme, bay leaves, sweet basil and parsley.
Stir well; return to skillet. Cover and simmer 30 minutes.
Add olives and simmer 10 additional minutes. Servings: 6


Crock Pot Rabbit

This dish is at its best served over rice with a fresh green salad.
2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry
Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours. Remove rabbit from pot. In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce. Return rabbit to the crock pot and mix. Servings: 6-8



This recipe was sent in by chef "Louisiana Don"
Donovan Broussard

Rabbit Sauce Picante

1 large wild or tamed rabbit (cut in 8 pieces)
2 Tbsp butter
1/2 cup chopped onion
1/2 cup diced bellpepper
1 Tbsp garlic
1 12oz can tomato paste
1 beef bouillion cube
2 cups beef or rabbit stock
1 cup all purpoose flour
1 Tbsp


"Not a fan of the ladies, are you Trebek?"



Sean Connery
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Posted: 16 Apr 05, 11:51 Edit this post Reply to this post Reply with Quote

stop that! sick sick sick! aaaargh!


2+2=5
Sonia Doris user not visiting Queenzone.com

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Posted: 16 Apr 05, 12:13 Edit this post Reply to this post Reply with Quote

I try to make myself not eat meat, but I'm sometimes corrupted (*starts crying*)


2+2=5
Sonia Doris user not visiting Queenzone.com

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Posted: 21 Apr 05, 14:00 Edit this post Reply to this post Reply with Quote

it's kinda confusing...
and the topic: sick sick sick...


2+2=5
Carol! the Musical user not visiting Queenzone.com
Carol! the Musical
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Posted: 21 Apr 05, 16:24 Edit this post Reply to this post Reply with Quote

Lol, that is so ridiculous! I can´t believe certain people sink to the point of doing that! There´s even a little online shop... I doubt he would kill the rabbit, anyway. He´s just too cute! :-D



-Things Have Changed For Me-