I have had repeated requests for a kick butt recipe for bunny stew… so here it is!!!
- 2 large Easter Bunnies (or five little baby bunnies), clubbed and skinned
- 3 cups Campbell ‘s Fiesta Nacho Cheese Soup
- 1 can Red Bull
- 4 cans of Budweiser or other premium beer. Don’t let Pastor see you buy this! And don’t worry – the booze evaporates in the heat.
- 1/2 to 3/4 cup Kraft Mac & Cheese
- 1/2 cup Hellmann’s mayonnaise
- Carrots left over from luring bunnies to their death (cut off any little bunny teeth marks — no one wants to see that)
- 2 to 3 cans of store-brand potatoes
- 1 medium Tombstone “Supreme” pizza, chopped
- 1/2 cup frozen corn kernels
- 1/2 cup frozen lima beans
- 1/2 teaspoon salt
- 1/2 cup of Heinz ketchup
- 1/2 teaspoon MSG
- 1/4 teaspoon ground black pepper
- 4 tablespoons flour mixed with an equal amount of root beer
Have your children peel off all the cute, fuzzy-wuzzy pelts of the bunnies (reserve them to make holiday-themed, furry napkin rings) and rip the flesh from the dead rabbit’s brittle little bones. You Martha Stewarts out there will want to reserve the bloody bunny skeletons to make stock, but if you ask me, instant soup is a whole lot easier! In a General Electric crock-pot, combine the hunks of bunny your children have ripped off the freshly-clubbed animal and all the other ingredients. Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for no less than four days.
Before serving, ladle a holiday glaze over the stew (you make this by heating a brick of Velveeta cheese-product with mini-marshmallows, 2 cups of brown sugar, a Three Musketeers bar, and a can of Diet Pepsi until they are all gooey, but not boiling). Embed two handfuls of General Mill’s Trix breakfast cereal into the glaze. Voila, Easter dinner is served!
Bunnies were not harmed in the creation of this post.