Peter Cottontail Rabbit---Easter Bunny

Cotton Tail rabbits inhabit most of the United States and Mexico.

They prefer sagebrush country but can be found around farms where their favorite food is grown,Alfalfa and Grain.

Cottontails range from reddish brown to gray, but all feature

the distinctive "cotton ball" tail for which they are named.

These rabbits seek out habitat on the fringes of open spaces,

such as fields, meadows, and farms, but can adapt to other

habitats-including those of humans.

They browse at night on grasses,sagebrush and herbs and are fond of

garden fare such as carrot tops,peas and, of course, lettuce. In winter,

their diet becomes a bit coarse and consists of bark, twigs,

and buds. During the day, cottontails often remain hidden

in vegetation. If spotted, they flee from prey with a zigzag

pattern, sometimes reaching speeds of up to 18 miles

(29 kilometers) an hour.

Females give birth in shallow ground nests, to young so

helpless that perhaps only 15 percent survive their first year.

Fortunately, rabbits breed three or four times every year and

produce three to eight young each time. Young rabbits

mature quickly and are self-sufficient after only four or

five weeks. They are sexually mature after only two or

three months, so populations are able to grow with

staggering speed.

Cottontails are plentiful and can be problematic for farmers;

they are also a popular game animal and are very good table fare.

Cotton Tail Rabbit Stew

2 rabbits cut into pieces

2 tsp. garlic powder

Salt and Pepper

2 1/2 T butter

10 cups boiling water

1 Tbs. thyme

1 cup Whole kernel corn

1 cup creamed corn

2 cups okra

6 potatoes (cubed)

2 tsp red pepper flakes

3 medium chopped onions

2 cups canned tomatoes w/juice

Roll the rabbit pieces in seasoned flour, salt, and pepper.

Brown in butter. Add rabbit and all other ingredients,

(with the exception of the potatoes), to the boiling water,

cover, and simmer for 1/2 to 2 hours. Add the

potatoes and continue to simmer another hour.

An Easter Dinner

• 1 cup(s) (firmly packed) fresh mint leaves, plus more for garnish (optional)
• 1/4 cup(s) chopped walnuts
• 1/4 cup(s) grated Parmesan cheese
• 2 clove(s) garlic, sliced
• 1/4 teaspoon(s) ground black pepper
• 1/4 teaspoon(s) salt
• 3 tablespoon(s) olive oil
• 2 (about 2 1/2 pounds each) racks of lamb, trimmed

Directions

1. In the bowl of a food processor fitted with a chopping blade, process mint leaves and walnuts for 30 seconds. Add Parmesan cheese, garlic, pepper, and salt; pulse until mixed. With motor running, slowly add oil through feed tube until pesto mixture is smooth and well-combined.
2. Place lamb in a large roasting pan. Rub mint pesto over lamb. Cover and refrigerate 2 hours.
3. Heat oven to 350 degrees F. Uncover lamb and cook until a meat thermometer registers 145 degrees F for rare, 160 degrees F for medium, or 175 degrees F for well-done -- 55 to 65 minutes. Let rest 10 minutes.
4. Transfer lamb to a cutting board and cut each rack into eight chops. Place lamb chops on serving platter and garnish with mint leaves, if desired.