Rabbits and that.

[Harold_Shand]

Would anyone here know if you can eat 'domestic' rabbits from a pet shop. Are there any differences between this type and the wild type?
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BCF's 6th favourite poster 2009-2010

Harold_Shand's theory might be the best explanation.

[cqueen]

...Dude?!

[strawberry]

As random questions go that's pretty good - nice work /applaud

(Oh, and no idea... sorry )
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"when i look down i just miss all the good stuff
when i look up i just trip over things"

[Harold_Shand]

Rabbit farm.

I'm getting ready for social collapse.
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BCF's 6th favourite poster 2009-2010

Harold_Shand's theory might be the best explanation.

[Tarmacsurfer]

There's no physiological difference to the best of my knowledge. Expect RSPCA attention though. Unless you kill it fast then the little buggers have an ear piercing scream.

And big, sharp, pointy teef like viss!
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I'm immortal. Well, so far.

[daveyb]

Yes you can eat rabbit from pet shop they are all the same just wild rabbit eat grass and pet bunny eat what you feed them

(I Know because i go shooting)

Dave

[Ste]

[phantomtek]

https://www.pet-rabbit-care-information.com/photogallery/el-buddystanding-280.jpg

How could you bring yourself to kill that?

[Icey]

You can't kill petshop bunnies
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Mutley - 1988 Austin Mini City - Blog
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[JodieWodie]

I don't like rabbits
They scare me
Their teeth terrify me

Seriously, I do NOT like them

And horses. God I am MEGA scared of them. The teeth. ick
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Courage doesn't always roar. Sometimes courage is the quiet voice at the end of the day saying, "I will try again tomorrow"

[stinkwheel]

They are one and the same thing. Used to get quite a few 'pet' type rabbits when we went out ferreting near the town. Presumably escapees that had gone wild again and were breeding with the wild ones.

Taste just the same.

[stinkwheel]

[Irezumi aka Reuben]

Bunny's can be vicious little buggers.

Used to have an Angora one which meant it was extremely fluffy and needed brushing/clipping weekly. Sometimes it would be in a good mood, other times it would be a grumpy bastard and charge at you trying to bite and scratch you.

Cat's stood no chance and when a staff once got into our garden it quickly retreated from the ironically named "flopsy".

Never underestimate a rabbit!

It looked similar to this.
https://www.rabbitandcavydirectory.com/Images-BG-A-E/steel%20lilac%20fr%20angora.jpg

You have been warned!

[JodieWodie]

Someone I used to know had a 'house rabbit'
Eeeeeeevil bastar* it was!!
He would t ry and sh*g your leg, and if you didn't let him he would bite you instead

They had him neutered
It made no difference. You could NEVER judge what mood he was going to be in. So unpredictable.
If he was in a 'funny one' when you entered the house, he would run across the entire lower level of the house and dive at your shins, etc...

What a mental raw stew that one was
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Courage doesn't always roar. Sometimes courage is the quiet voice at the end of the day saying, "I will try again tomorrow"

[TheShaggyDA]

[Kayz]

And here's me setting up a rabbit rescue to take in unwanted buns and rehome them to nice bunny loving people...

......and there's someone else eating them?!


Strange old world

[Tarmacsurfer]

[Kayz]

[RickHolt]

You'll need at least 3 to make it worth the hastle. For the amount of effort it takes to skin a rabbit, you don't get much reward.

[zaknafien]

Mmm rabbit stew.
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02 Firestorm.

[Tarmacsurfer]

[queen of string]

I know you were at risk of getting made redundant recently harold, but I had no idea things had got this bad . Would you like me to send you a food parcel and some warm clothes for the winter ?
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"Eat food, not edible, food-like items. Mostly plants."

[stinkwheel]

[TheShaggyDA]

[DonTony]

Recipe

Mature domestic rabbit and most wild rabbit tend to lack tenderness, therefore one should pre-cook it, regardless of the recipe. This should be done at low to medium heat while covered with water. Don't over-cook! When the flesh can be easily pierced with a fork, it's time to stop pre-cooking and move on to your favorite recipe.
As a general rule, wild or domestic rabbit may be used in any recipe which calls for "skinless chicken." While rabbit does not "taste just like chicken," it does make a delicious and healthy substitute. For example, a popular "healthy" dish is "chicken & rice." Rabbit & rice can be prepared in exactly the same way, simply by substituting rabbit for all or part of the chicken that the recipe calls for. Another favorite is Rabbit Tetrazzini.

Most households have a favorite Fried Chicken recipe that can be put to good use with rabbit. A good one is listed below. 2 or 3 dressed, cleaned & cut wild rabbits
3 chicken bouillon cubes
2 large or med. eggs
1/2 cup whole milk
3/4 cup shortening
1 cup *Big Spring Mill® Seasoned flour
* Big Spring Mill Inc. Elliston, Va. 540-268-2267

Place rabbit & bouillon cubes in a kettle of accommodating size and cover with water. Place over high heat until water boils, reduce heat, cover and simmer until precooked (normally 15 to 35 min.). Remove from heat, drain and cool thoroughly (save the broth and use it later to make an excellent gravy or white sauce).

Preheat skillet and melt shortening. Break eggs into a shallow bowl and add milk. Stir with wire whisk, fork or mixer until well blended. Dip each meat piece into the egg/milk mixture, and then coat thoroughly with seasoned flour. Place coated rabbit pieces in melted shortening and cook until golden brown over medium heat. For a real Sunday "Preacher-Pleaser," serve with gravy, potatoes, hot biscuits and fresh garden vegetables.

For someone cooking rabbit for the first time or for anyone trying to stretch one rabbit into a meal for the whole family, use the following inexpensive and very simple recipe.

1 dressed, cleaned and cut wild rabbit
1 can vegetable soup
2 chicken bouillon cubes
pinch black pepper



Place rabbit, bouillon and pepper in a kettle of accommodating size and cover with at least 1 quart of water. Bring contents to a boil over high heat. Reduce heat, cover and simmer until meat is tender (normally 20 to 40 min.). Remove from heat and drain rabbit pieces through colander, returning broth to the original container. When the rabbit has cooled well enough to handle, separate the meat from the bone by hand (easily accomplished if rabbit is thoroughly cooked). Discard bones and place the meat back into the broth that it was cooked in. Add the entire can of soup (do not add more water) and reheat to a boil over medium heat, stirring occasionally.

Serve as a soup, with cheese & crackers or ...

Thicken by slowly adding, while stirring, a thorough mixture of 3 to 5 tbs of flour and a 1/2 cup of cold milk into the boiling soup. Served over rice or egg noodles.