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When i was young

 
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muntjac
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Birthday: 1 January 1957

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Location: fife scotland

PostPosted: Sat Mar 12, 2011 2:55 pm    Post subject: When i was young  Reply with quote

Rabbit was on the table quite frequently iether home reared or wild ,i will admit wild rabbit is my favourite ,my older brothers had the job of looking after the 10 does and 2 bucks my dad kept going for feeding the family ,i remember they were called californian rabbits  being only a kid i thought they talked to each other in an american accent like jimmy cagney Rolling Eyes
anyways we used to have each half of the does mated in the early spring and then the second half a couple weeks after the birth of the first lots kits .this provided a steady supply of meat for our own use a few for mam to sell at the local market being on a farm we had no worries about feeding them throughout the year. i remember mam had a tin for the rabbit money, she  had a row of such tins in her pantry for all her little sidelines and this particular one  was topped up with 2 shilling pieces weekly as she sold them.

The rabbits themselves were kept in 4 sets of double deck hutches numbering 4 up top and 4 below. then there was another 5 rows of the same each was used to house 4 kits after weaning, these rabbits would then go onto be eaten or frozen ,sold at the market depending on how many had "come on "  i remember being told that these " californian "stock rabbits was only a year older than me when i was born dad had gotten hold of them in about 1956/57. i was born in 57.took me ages to figure that one out when i was small, for ages i thought they was my other brothers n sisters in the family....... DONT  laff i was only a littleun.. ok so thats my bit to kick this forum off .anybody else got anything to add
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PostPosted: Mon Apr 11, 2011 11:41 pm    Post subject: Reply with quote

I kept Angora rabbits for their wool until last year when the last one died of old age. I didn't bother getting any replacements because I'm a bit fed up of spinning Angora wool now and still have fibres left to spin up anyway.
I am getting some meat rabbits soon though, which was the original plan. I'll have to go down to England to fetch them though, as nobody up here seems to have any.
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agapanthus
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PostPosted: Tue Apr 12, 2011 10:15 am    Post subject: Reply with quote

Hervor wrote:
I kept Angora rabbits for their wool until last year when the last one died of old age. I didn't bother getting any replacements because I'm a bit fed up of spinning Angora wool now and still have fibres left to spin up anyway.
I am getting some meat rabbits soon though, which was the original plan. I'll have to go down to England to fetch them though, as nobody up here seems to have any.


What breed are they Hervor?.....and would you like to pop in for a cuppa on the way there or back?
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PostPosted: Sat Apr 16, 2011 7:47 pm    Post subject: Reply with quote

Sorry Aggie, I missed this last time I came on. Thanks for the invite but it is such a long journey I just have to get it over and done with. I go down via the M6 so it would be a huge detour as well.
I don't know for sure what breed they will be but i expect Newzealand whites, most likely. A friend is getting them for me from somewhere and I'll pick them up when I visit my Mum in Coventry.
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PostPosted: Sat Apr 16, 2011 8:28 pm    Post subject: Reply with quote

I don't blame you for not wanting to stop....it's a hell of a trip ! :)
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muntjac
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PostPosted: Sat Apr 16, 2011 11:37 pm    Post subject: Reply with quote

any news on the bunnies yet mate hiyah
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PostPosted: Sat Apr 16, 2011 11:43 pm    Post subject: Reply with quote

I saw a great recipe for Rabbit Chimichangas on last Sundays Something for the Weekend on BBC2
I'll give it a go and report back.
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muntjac
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Birthday: 1 January 1957

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PostPosted: Sun Apr 17, 2011 12:08 am    Post subject: Reply with quote

absolutly ,,, post the rescipeess..im sure i can find a bunny or 2 Wink
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PostPosted: Thu May 05, 2011 10:34 pm    Post subject: Reply with quote

I didn't realise how hard it would be to find rabbits in Watford, it's not like we're in the big city or anything !  I ended up getting some from a "friend of a friend" in pub carpark in one of the local villages - all very cloak and dagger LOL!!

Anyway, the chimichangas were delicious

I'm not sure if you're allowed to post links to other places, but the recipe is from BBC's Something for the Weekend
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agapanthus
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PostPosted: Thu May 05, 2011 10:54 pm    Post subject: Reply with quote

Novice wrote:
I didn't realise how hard it would be to find rabbits in Watford, it's not like we're in the big city or anything !  I ended up getting some from a "friend of a friend" in pub carpark in one of the local villages - all very cloak and dagger LOL!!

Anyway, the chimichangas were delicious

I'm not sure if you're allowed to post links to other places, but the recipe is from BBC's Something for the Weekend


Links are fine :) We have a couple of bunnies in the fridge and I love new recipes!!! What's a chimichanga?  q45
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PostPosted: Sat May 14, 2011 4:56 am    Post subject: Reply with quote

Here we go then, here's the link

http://www.bbc.co.uk/food/recipes/rabbit_chimichangas_06321

Honestly, try them, they're luvverrlllyy
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agapanthus
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PostPosted: Sat May 14, 2011 9:24 am    Post subject: Reply with quote

Novice wrote:
Here we go then, here's the link

http://www.bbc.co.uk/food/recipes/rabbit_chimichangas_06321

Honestly, try them, they're luvverrlllyy


....ahhh, a deep fried fajita!!!  Yum!!!
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PostPosted: Sun Jul 17, 2011 3:19 pm    Post subject: one pot bunny and drunken bunny recipes from telegraph Reply with quote

ONE-POT WONDER
Ingredients
1 rabbit, jointed
1 aubergine
1 red pepper, seeded and cut into chunks
10 small new potatoes
8 cloves garlic, unpeeled
1 large red onion, cut into segments
1 large courgette, cut into chunks
Extra virgin olive oil
A small bunch of fresh thyme
Sea salt, ground pepper
1 lemon, cut into 8
3½ fl oz/100ml dry white wine
Green salad, to serve
Crusty bread, to serve
Method
1. Preheat the oven to 400F/200C/Gas 6.
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2. Put rabbit, aubergine, red pepper, new potatoes, garlic, onion and courgette into a roasting dish in a single layer.
3. Pour over enough olive oil to make everything shiny, then mix everything thoroughly together with your hands.
4. Sprinkle over the thyme, season with sea salt and freshly ground pepper and add in the lemon segments. Mix together again, and sprinkle over half of the wine.
5. Roast for about 45 minutes, checking occasionally to make sure everything is not drying out and turning all the vegetables and the rabbit joints over once to brown evenly. Baste with the remaining wine as necessary.
6. Serve with a green salad and crusty bread to mop up the juices. Eat hot or cold.
DRUNK BUNNY
Ingredients
1 whole rabbit (Get your butcher to prep and joint for you)
1 whole onion
1 clove of garlic
2 oz/50g butter
1 tablespoon of Dijon mustard
¼ pint/140ml champagne or sparkling wine
¼ pint/140ml vegetable stock
1 bay leaf
Squeeze of lemon juice
½ pint/280ml extra thick double cream
Chopped parsley
Salt and pepper
Potato wedges, to serve
Salad, to serve
Method
1. Pre-heat the oven to 375F/190C/Gas 5.
2. Skin and gut the rabbit, then wash and cut into joints.
3. Chop the onion and garlic finely and sauté with the jointed rabbit in butter until the meat is golden brown.
4. Add the Dijon mustard and the champagne and reduce to half over a high heat.
5. Add the vegetable stock, bay leaf and lemon juice.
6. Transfer the contents into a casserole dish and place in the oven for 30 minutes or until juices are reduced to half.
7. Remove the dish from the oven and set over a hob on a low heat.
8. Add the cream and the chopped parsley and continue to stir well until the sauce comes to the boil.
9. Season well with salt and pepper and serve with potato wedges and a salad.
Recipes from David Holliday and Oliver Shute (www.davidoliverfoods.co.uk)
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agapanthus
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PostPosted: Sun Jul 17, 2011 11:35 pm    Post subject: Reply with quote

Sounds very similar to what we had for dinner tonight......it was very nice!!!   hilook
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PostPosted: Thu Feb 28, 2013 8:30 pm    Post subject: Reply with quote

we'd love to keep meat rabbits but don't know where to start.
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PostPosted: Thu Feb 28, 2013 9:17 pm    Post subject: Reply with quote

I don't think I'd fancy keeping rabbits.....I'd like them to have a lot of room and not shut up in a hutch (however big it could be). Rather go with chooks but getting the breed or hybrid is quite difficult.

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