The Joys of Easter

Have you ever caught an Easter Bunny? If so, did you wonder what to do with him? Easter Bunnies are not like leprechauns, if you catch one it gives you a pot of gold. No.

This is what you do with those elusive Easter Bunnies (should you catch one).

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EASTER BUNNY IN TARRAGON SAUCE
Can be served over pasta.
2 Easter Bunnies, cut into serving pieces
Salt and pepper
4 tbs. olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
2 cans chicken broth
½ cup sherry
2 tsp. tarragon
1 cup heave whipping cream
1 tbs. Dijon mustard
¼ cup parsley, minced

Season Easter Bunny with salt and pepper. Place olive oil in skillet and brown Easter Bunny. Remove meat and drain on paper towel. Add onion, carrot and celery to skillet. Sauté 5 minutes. Stir in enough flour to make a paste. Blend in broth, sherry and tarragon. Return Easter Bunny to skillet. Bring sauce to a boil and reduce heat to simmer. Baste meat frequently for 45-60 minutes.

Remove Easter Bunny to serving platter and keep warm in oven. Strain and degrease sauce, discarding vegetables. Return remaining sauce to skillet and add cream. Simmer until thickened, stirring frequently. Remove from heat and add mustard and parsley.

Pour sauce over Easter Bunny and serve.

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EASTER BUNNY STEW
1 three pound Easter Bunny
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean Easter Bunny and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

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EASTER BUNNY COQ AU VIN
8 Easter Bunny thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown Easter chick stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the Easter Bunny with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the Easter Bunny in the seasoned flour. Dip the Easter Bunny in the egg wash, letting the excess drip off. Dredge the Easter Bunny back in the seasoned flour, coating completely. In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the Easter Bunny skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the Easter Bunny from the pan and set aside. Add the onions to the bacon fat and sauté for 2 minutes. Add the mushrooms, shallots, and garlic, sauté for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the Easter Bunny to the vegetable mixture. Add the wine and chick stock. Bring the liquid up to a simmer and cover. Cook the Easter Bunny until very tender about 30 to 35 minutes skimming off the fat. Remove the Easter Bunny pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the Easter Bunny back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

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EASTER BUNNY POT ROAST
2 young Easter Bunnies
*Marinade for Easter Bunny Pot Roast
½ onion sliced
Paprika sprinkle
Garlic powder sprinkle
1 cup stock or 1 can chicken broth
6 potatoes peeled and cubed
12 carrots, peeled and sliced

Preheat oven to 275º. Marinate two Easter Bunnies in large sealable plastic bag for 24 hours. Place Easter Bunnies, with marinade, into roasting pot and add onion. Sprinkle meat with paprika and garlic powder. Add stock or chick broth to pot. Roast, covered for 1 ½ hours. Add potatoes and carrots and continue to cook until vegetables are finished. Add more liquid, baste and turn Easter Bunnies as needed. Meat is finished when it falls off the bones. Place Easter Bunnies on serving dish surrounded by potatoes and carrots. Servings: 4-6

*Marinade for Easter Bunny Pot Roast
2 cups Burgundy wine
2 cups stock or 1 can chick broth
¼ tsp. nutmeg ground
¼ tsp. tarragon
½ onion, sectioned

Mix wine and stock or broth and transfer to large plastic storage bag. Add nutmeg, tarragon and onion. Shake to mix.

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This recipe is for Crankster, who mentioned that he had a craving for this German Easter Bunny stew.


HASSENPHEFFER
Ingredients:
1 large or 2 small Easter Bunnies cut in serving pieces
2 tsp. salt
3 Tbsp. butter
1 c. potatoes, cut in strips
1/2 c. celery, cut in strips
1/2 c. carrots, cut in strips
1 medium onion, diced
water
1 (8 oz.) can tomato sauce
1/4 c. parsley, chopped
salt to taste

Directions:
Cover Easter Bunny with cool water to which 1 teaspoon of salt has been added. Boil 10 minutes. Discard water. Cover Easter Bunny again with cool water and add teaspoon salt. Simmer until Easter Bunny is tender. Remove pieces and drain. Set 2 cups of broth aside. When cool, bone Easter Bunny. Cut into 1-inch pieces. Melt butter in deep skillet. Add vegetables. Cover and cook15 minutes. Add broth and tomato sauce. Bring to a boil. Add Easter Bunny pieces, parsley and salt. Thicken with flour and water paste. Cook 15 minutes. Serves 3 to 4.

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Enjoy, and Happy Easter (wink wink).

Now I'm oddly hungry. Time for breakfast.