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    We're having rabbit for Easter dinner. Is that wrong?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.We're having rabbit for Easter dinner. Is that wrong?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(We're having rabbit for Easter dinner. Is that wrong?),it will help you,my kids.



Answers:
Only if you forget to serve with a side of PEEPS

Other Answers:
Tasty.

yum! rabbit is one of my favorite dishes! if its yummy and edible, it's ok

OH NO!!!! now who's gona hide the eggs?

absolutely not. It's great irony. What do you usually have for Christmas ? :-) It's only wrong if you have a younger sibling... then it's WAY wrong.

Lapin a la Moutarde - or 'Rabbit with Mustard' - is a great regional dish from Dijon, France. Paste it in Dijon mustard and cook in white wine. Serve with steamed new potatoes and leeks in a white wine and cream sauce. Fabulous!

Rabbit's also one of the least fattening meats.

Enjoy!

There is nothing wrong with that.
go ahead and don't forget to invite me.

smile..

only if it's not grilled..nah, but do you like rabbit? No it's not wrong, but it is a bit tasteless and sarastic.

Yuk
Source(s):
poorbunny

Tastes like chicken.
Just don't tell the kids they're eatin' Peter Cottontail!

Ask the rabbit. i wouldn't eat it but it is up to you . again it s only wrong if you have a younger brother or sister because they can think it is Easter Bunny.

i liked the answer that u should ask the rabbit first.
morever do cannibal ask man how they feel about it before they start disecting them

only if i comes with eggs and tony danza THE little kiddies might not like it! little kids)

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Source(s):
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i can tell you that rabbit is still a great meat to work and eat with and is completly under-rated. wild rabbit is extremly lean meat with loads of flavour.
one of my favourite ways to cook it is to dust the meat lightly with flour and fresh ground pepper then brown in a pan .this helps to seal in the taste and flavour and all the juices. when golden brown transfer to a stewing pot and add root vegetables of any variety and a few cut up spuds . cover the meat and veg with a mixture of either veg or chicken stock and a whole can of cider (scrumpy is best)a bouquet garni of herbs and a bay leaf and a handfall of baby onions then stew in the oven on a slow heat for between 4-6 hours (the longer the better)
serve in a bowl with some fresh chopped herbs on the top and a big wedge of fresh bread to mop up all the juices.
i guarentee that bugs has never tasted so good



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