Word Association

[Chez moi]

Come on, word nuts, let's keep it going! The old thread is gone, long live the new one!

*Yep, it's a mystery; the second time it's happened... ooooOOOOOoooooOOOOoooo... but they can't stop us!*

[CaliforniaNow]

nor'easter

[flippr 2.0]

bunny

[CaliforniaNow]

rabbit

[flippr 2.0]

transit

[Aggie]

Hasenpfeffer (German Rabbit Stew) Recipe

Ingredients:

4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream

Directions:

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

[CaliforniaNow]

sounds good.  Fried (young) rabbit is a lot faster.  (And there go the gales of horror-stricken whatevers.)  My dad used to say, "You just don't know how to eat."

[flippr 2.0]

we ate this

[CaliforniaNow]

In response to "transit",

system

[flippr 2.0]

failure

[CaliforniaNow]

success

[flippr 2.0]

myself

[CaliforniaNow]

yourself