Useful

**Mr_Deputy** · 10-12-2009, 12:57

Will you be using the fur as a stump-warmer? Just being pratical man, its bloody freezing out there you know!

**tropper66** · 10-12-2009, 13:01

Originally Posted by Mr_Deputy

Will you be using the fur as a stump-warmer? Just being pratical man, its bloody freezing out there you know!

Its mid summer in the FI

**Mr_Deputy** · 10-12-2009, 13:04

Originally Posted by tropper66

Originally Posted by Mr_Deputy

Will you be using the fur as a stump-warmer? Just being pratical man, its bloody freezing out there you know!

Its mid summer in the FI

Oh yes it is indeed. 14 degrees today dropping to about 7 on sunday (same as London)

**johnboyzzz** · 10-12-2009, 13:05

It will be as cold and as dark as Belfast

**Mr_Deputy** · 10-12-2009, 13:12

Originally Posted by johnboyzzz

It will be as cold and as dark as Belfast

oh come on, he's getting that each time he posts now!!!

**k13eod** · 10-12-2009, 13:16

Originally Posted by Father_Famine

Originally Posted by k13eod

BTW this is not your run of the mill bunny but a FOB Falkland hare ... somebody told me they are tough b@stards and need to be slow cooked for about a month?

Giving it a good seeing to might tenderise it a bit.
If not use the fur as a w@nk sock.

To prepare.
Take off all four legs at their joints, (Hips and shoulders), chop remaining body into two across the back and then hlve that down the back bone if you want 8 portions.

marinade in red wine, obtained from the West Store, I think it is called Tinta Negra, (Cheap South American plonk), leave to fester overnight at least in the fridge.

Remove portions seal in hot oil, add onions and carrots, cover with marinade and add water if necesary, salt and pepper. Cover and put in oven set at 150 degrees for about an hour then turn oven down and cook until tender.

As you have been down there 6 weeks did you manage to try the penguin eggs, they are very tasty and unusual, (when cooked the white of the egg stays transluscent (see through)

Oh serve the hare with potatoes and green veg. You should thicken the sauce with the hare blood but, I don't suppose you kept that, did you?

If you cook it really slowly I'm coming down for two weeks in February, I'll bring a bottle and watch you eating it.................

Cheers mate.

Tried pingu eggs last time I was down here.

Didn't keep the blood apart from the stuff that splattered all over my clothes when I went at it with a FOB knife!

Will get another bunny for February when you're down ... where are you staying?

**k13eod** · 10-12-2009, 13:18

Originally Posted by Mr_Deputy

Will you be using the fur as a stump-warmer? Just being pratical man, its bloody freezing out there you know!

I use a young Saint Helenian girl to warm my stump ... she was tight at first ...

**Mr_Deputy** · 10-12-2009, 13:21

Originally Posted by k13eod

Originally Posted by Mr_Deputy

Will you be using the fur as a stump-warmer? Just being pratical man, its bloody freezing out there you know!

I use a young Saint Helenian girl to warm my stump ... she was tight at first ...

That sounds fantastic. You could make her a Christmas gift from the unused fur then - a purse or jewellery bag perhaps.

**k13eod** · 10-12-2009, 13:26

Originally Posted by Mr_Deputy

Originally Posted by k13eod

Originally Posted by Mr_Deputy

Will you be using the fur as a stump-warmer? Just being pratical man, its bloody freezing out there you know!

I use a young Saint Helenian girl to warm my stump ... she was tight at first ...

That sounds fantastic. You could make her a Christmas gift from the unused fur then - a purse or jewellery bag perhaps.

Christmas gift? She's getting half a day off.

The unused fur is being made into an intricate masturbation aid ... head and all.

**Mr_Deputy** · 10-12-2009, 13:31

Ann Summers coul probably market that. They sell these things now. Not sure where I'm supposed to penetrate it though.....

http://www.prezziesplus.co.uk/rude-s...ting-duck.html