http://www.10mg.nl/
you must save a stuffed domestic rabbit (Oryctolagos cuniculus domesticus) with emergency surgery. I wish to give a warning, as veterinary doctor, that it is not so easy.
Good luck!

Moderator: Other Stuff Mods


Pappardelle (wide noodle pasta) with rabbit sauce
• 1 rabbit, cut up, liver reserved
• Salt and pepper
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 rib celery, chopped
• 1 carrot, chopped
• 1 small onion, chopped
• 2 ounces pancetta, chopped
• Ѕ cup dry red wine
• 1 cup chicken stock
• 1/2 cup tomato sauce
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons chopped parsley
• 1 to 2 teaspoons tomato paste, optional
• Freshly grated nutmeg
• 16 ounces pappardelle
• Grated Parmesan, optional
Season forelegs, hind legs and saddle with salt and pepper. Heat butter and half the oil in a large skillet and brown rabbit over moderate heat 15-20 minutes. (Use two pans or do in batches toavoid crowding. Smaller pieces will take less time). Set aside on a warm platter. In a separate pan, sear the liver in remaining oilover high heat, about 2 minutes on each side. Cool. (Liver should still be pink inside.) Cook vegetables and pancetta in same pan as rabbit until just tender. Add wine and reduce over high heat by half, scraping bitson the bottom of the pan with a wooden spoon. Add stock, tomato sauce, rosemary and half the parsley. Return rabbit and cook just until rabbit is tender. Remove rabbit. If necessary, thicken sauce with tomato paste.Season with nutmeg, salt and pepper to taste. Chop liver coarsely and add to sauce. Cook pasta until tender but firm. Drain and top with sauce,sprinkled with remaining parsley and Parmesan if desired. Serveforelegs, hind legs and saddle separately.

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