Waskly wabbit.

[pet-els]

In 1950 [at school] we caught enough rabbits that when we sold the skins the return was used to purchase a large film projector for the school.

PeterH

[generdawg]

This parrot and his friends at the Caravan Park are all fat ...

So fat it's lost it's landing gear.

... we sold the skins...

Can't do that anymore as the hat makers couldn't get enough reliable supply to keep up with demand, so they now source all the pelts from France!

dawg

[T1 Terry]

This parrot and his friends at the Caravan Park are all fat ...

So fat it's lost it's landing gear.

... we sold the skins...

Can't do that anymore as the hat makers couldn't get enough reliable supply to keep up with demand, so they now source all the pelts from France!

dawg

So the skin Frenchies now? Or are they using frog skins as they only eat the legs?

[generdawg]

Hey, you may have a solution to Europe's recent pest influx - the islamic Akubra. lol

[Dot]

I can think of better "things" to have target practice on. eg. rapists, child molesters, murderers, crack heads, thieves, thugs, people that abuse old people. animal cruelty, and my list could go on and on. Oh hang on, rabbit traps should be tested out on those that use them. I do not have a prob with a "clean kill" but anything other is not on. And BTW I love rabbit stew.

[bagmaker]

T1 if you bleed 'em and gut 'em straight away they eat better.
(kill the blighter first, of course)
Something about fear is supposed to toughen the meat too.
("surprise critter, your dead" as its eating or breeding works best)

I find that if they are dispatched as above, skinned and marinated overnight with some olive oil, lemon juice, garlic and salt then slow roasted or even better on a rotisserie on a VERY low heat for 2 hours (add vegies after 1 hour) and consumed with generous quantites of merlot, then they taste about 20% as good as KFC (the classic, not the spicy).

AND they get stuck in the tyre grooves, annoyingly.

[supersparky]

Anything with generous quantities of Merlot tastes good. Even Merlot.

[Dot]

The trick is to leave them in salted water (changed a few times) this makes the meat nice and white not the gamey taste

[T1 Terry]

The wild meat taste is what makes them special, sectioned and cooked in apples, prunes, choko and can't remember the rest of the recipe but they are delicious. Used the same recipe for the duck Brian was given at Mucking-up and that was very nice.

[Dot]

When mum did them in a stew there wasn't all those fancy expensive bits to add it was a plain and simple, the meat was white and fell off the bone yummo. For me I pref the non gamey taste.