Pet Bunny Rabbits etc, dying for a drink....
Discussion
Wash the rabbit joints first of all, and place them (apart from the ribs, which don't carry much meat) in a large saucepan. Tuck in the onion and apple among the meat. Now remove the rind from the bacon, chop the meat up into 1 inch (2.5 cm) cubes and add that to the saucepan along with the bayleaf, a little salt and some freshly milled pepper. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until tender.When it's cooked, remove the rabbit pieces together with the bacon, apple and onion (with a draining spoon) and transfer them to the pie dish, sprinkling in the chopped prunes as well. Now mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in tiny (peanut-size) pieces, stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.Now make up the suet crust pastry. Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch (2.5 cm) wider than the top of the pie dish, and cut a 1 inch (2.5 cm) strip all round. Dampen the edge of the dish and press this strip around the rim of the dish. Now dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape, then bake for 30 minutes or until golden brown.
Tony*T3 said:
Any one out there with a pet Bunny Rabbit or similar living in a hutch out doors.....
In this weather you need to replace their drinking water daily, as it freezes up, and they can quickly de-hydrate to death.
Easily forgotten.
Ta
Good advice, or if poss bring said pet indoors for a while.In this weather you need to replace their drinking water daily, as it freezes up, and they can quickly de-hydrate to death.
Easily forgotten.
Ta
becksW said:
Tony*T3 said:
Any one out there with a pet Bunny Rabbit or similar living in a hutch out doors.....
In this weather you need to replace their drinking water daily, as it freezes up, and they can quickly de-hydrate to death.
Easily forgotten.
Ta
Good advice, or if poss bring said pet indoors for a while.In this weather you need to replace their drinking water daily, as it freezes up, and they can quickly de-hydrate to death.
Easily forgotten.
Ta
TheCarpetCleaner said:
becksW said:
Tony*T3 said:
Any one out there with a pet Bunny Rabbit or similar living in a hutch out doors.....
In this weather you need to replace their drinking water daily, as it freezes up, and they can quickly de-hydrate to death.
Easily forgotten.
Ta
Good advice, or if poss bring said pet indoors for a while.In this weather you need to replace their drinking water daily, as it freezes up, and they can quickly de-hydrate to death.
Easily forgotten.
Ta
Andy
Our guinea pigs are in the garage so the water doesn't freeze, they seem to get most of their water from the various bits of veg anyway.
We normally bring them in for an hour every now and then to thaw them out, they seem to cope okay cuddled up together in a forest of hay.
We also have the hutch wrapped up with 3 blankets over night.
We normally bring them in for an hour every now and then to thaw them out, they seem to cope okay cuddled up together in a forest of hay.
We also have the hutch wrapped up with 3 blankets over night.
Edited by Pkh72 on Thursday 7th January 14:37
how did you quote that before it was posted?bigTee said:
Wash the rabbit joints first of all, and place them (apart from the ribs, which don't carry much meat) in a large saucepan. Tuck in the onion and apple among the meat. Now remove the rind from the bacon, chop the meat up into 1 inch (2.5 cm) cubes and add that to the saucepan along with the bayleaf, a little salt and some freshly milled pepper. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until tender.When it's cooked, remove the rabbit pieces together with the bacon, apple and onion (with a draining spoon) and transfer them to the pie dish, sprinkling in the chopped prunes as well. Now mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in tiny (peanut-size) pieces, stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.Now make up the suet crust pastry. Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch (2.5 cm) wider than the top of the pie dish, and cut a 1 inch (2.5 cm) strip all round. Dampen the edge of the dish and press this strip around the rim of the dish. Now dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape, then bake for 30 minutes or until golden brown.
Bolivian fried Guniea Pig tastes good too!
Adult rabbits will be fine in this weather. Ours live in a sectioned off area of our garage with a catflap leading out to their large outdoor run. They are in the run most of the time out of their own choice, rather than in the warmer garage, so I dont really think the cold is that much of a problem for them. As for water freezing over, rabbits get most of their water from green vegetation, so as long as they have supplies of that they will be ok.
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