Depressing
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HunterofAK
May 1, 2025
0
#41
Just saying
And animals dye all the time.
There is no way to stop death.
Same.
May 1, 2025
0
#48
Rabbit stew recipe
Ingredients
1 rabbit, cut into pieces
Salt and pepper to taste
2 tablespoons olive oil or butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup mushrooms, sliced
2 potatoes, peeled and cubed
Fresh parsley, chopped (for garnish)
Instructions
Season the Rabbit:
Season the rabbit pieces with salt and pepper.
Brown the Rabbit:
In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat.
Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Create a Roux:
Sprinkle the flour over the vegetables and stir well, cooking for another 2 minutes to form a roux.
Deglaze the Pot:
Pour in the white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Add Broth and Seasonings:
Add the chicken or vegetable broth, bay leaf, thyme, and rosemary. Stir to combine.
Simmer the Stew:
Return the browned rabbit pieces to the pot. Add the mushrooms and potatoes.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1 to 1.5 hours, or until the rabbit is tender and the flavors are well combined.
Adjust Seasoning:
Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
May 1, 2025
0
#52
From my experience, mostly I’ve killed roaches, mice, and snakes. Roaches are disgusting to kill 🤮, mice are really sad to kill 😭, and snakes are REALLY HARD to kill 🤬
May 1, 2025
0
#53
HunterofAK wrote: Rabbit stew recipe
Ingredients
1 rabbit, cut into pieces
Salt and pepper to taste
2 tablespoons olive oil or butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup mushrooms, sliced
2 potatoes, peeled and cubed
Fresh parsley, chopped (for garnish)
Instructions
Season the Rabbit:
Season the rabbit pieces with salt and pepper.
Brown the Rabbit:
In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat.
Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Create a Roux:
Sprinkle the flour over the vegetables and stir well, cooking for another 2 minutes to form a roux.
Deglaze the Pot:
Pour in the white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Add Broth and Seasonings:
Add the chicken or vegetable broth, bay leaf, thyme, and rosemary. Stir to combine.
Simmer the Stew:
Return the browned rabbit pieces to the pot. Add the mushrooms and potatoes.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1 to hours, or until the rabbit is tender and the flavors are well combined.
Adjust Seasoning:
Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Ingredients
1 rabbit, cut into pieces
Salt and pepper to taste
2 tablespoons olive oil or butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup mushrooms, sliced
2 potatoes, peeled and cubed
Fresh parsley, chopped (for garnish)
Instructions
Season the Rabbit:
Season the rabbit pieces with salt and pepper.
Brown the Rabbit:
In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat.
Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Create a Roux:
Sprinkle the flour over the vegetables and stir well, cooking for another 2 minutes to form a roux.
Deglaze the Pot:
Pour in the white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Add Broth and Seasonings:
Add the chicken or vegetable broth, bay leaf, thyme, and rosemary. Stir to combine.
Simmer the Stew:
Return the browned rabbit pieces to the pot. Add the mushrooms and potatoes.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1 to hours, or until the rabbit is tender and the flavors are well combined.
Adjust Seasoning:
Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Rabbit’s so small, it’s hardly worth eating
Yeah
Oh never mind.