Friday, May 1, 2009


This recipe sound divine!

Rabbit TOFURKY stew
1 three-pound Rabbit TOFURKY cut up.
1/2 cup all-purpose flour.
4 tablespoons butter.
2 onions, thinly sliced.
1 cup chopped celery.
1 teaspoon salt.
1 teaspoon freshly ground pepper.
2 bay leaves.
4 cups water.
4 cups dry red wine.
2 cups diced carrots.
4 medium potatoes, peeled and diced.

Directions for Rabbit TOFURKY stew.
Dredge Rabbit TOFURKY pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown Rabbit TOFURKY pieces on all sides. Add celery, onion, salt, pepper, bay leaves, the water, and the wine; bring to the boil, reduce heat to low, cover, and cook 2 hours.
Add carrots, potatoes, and cook for 25 to 30 minutes longer, or until vegetables are tender.
Serves 4.


Spiros said...

If ever I saw a three-pound tofurkey in a dark alley, I am pretty sure I would run the other way.

Anonymous said...

Yes, that does look YUMMY! May I suggest substituting possum for tofurabbicky? It would taste MUCH better.

Anonymous said...

Rabbits of the world, unite and overthrow the yoke of our patriarchial, imperialist oppressors!!!!!

Society for the prevention of cruelty to rabbits

Rodents of the World Unite, You have Nothing to Lose but Your Cheese! said...

Hey, we were here first!


Kill all Tofurkies!

Anonymous said...

Enough already!!!!!

I have a pork chop and I'm not afraid to use it!!!!!

GRANT!PATEL! said...

You're planning to whack us with a porkchop?

How utterly appetizing! Ooooh!

---Grant Lipsmacking

GRANT!PATEL! said...

Is it cooked? Or dare I even hope, raw and slightly tacky to the touch?

---Grant Greaseforpeas

GRANT!PATEL! said...

All pink and rosy like a young maid blushing?

I am DEFINITELY going to need some yoghurt!

---Grant Epiqueer