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1 CuriousLurker  Sun, Feb 17, 2013 3:37:00pm

The Denver airport? Those aren’t regular rabbits.

WTF have you unleashed upon us, Charles Johnson??

2 Charles Johnson  Sun, Feb 17, 2013 3:42:27pm

These foolish airport people have no idea what’s really going on. They think the rabbits are just coming to eat the ignition wires. Hah!

Soon enough it will all be clear - terribly clear.

3 wrenchwench  Sun, Feb 17, 2013 4:04:39pm

Maybe you should post a trigger warning for A Mom Anon

4 Kid A  Sun, Feb 17, 2013 4:19:28pm

Yet another attempt by our Communist-in-Chief to bring our air traffic to its knees, and the industry as a whole. When does the madness ever stop?

5 Dark_Falcon  Mon, Feb 18, 2013 6:03:08am

Wabbit Season!

6 NJDhockeyfan  Mon, Feb 18, 2013 8:07:42am

Herb and Beer Braised Rabbit


1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 pounds mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley


Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.

Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.

Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.

Original recipe makes 6 servings

7 ProBosniaLiberal  Thu, Feb 21, 2013 5:34:55pm

This is the cutest problem I have ever heard of.

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