[Faline]

A giant pet rabbit acted as a family’s burgl-ear alarm by scaring off intruders in the middle of the night.

Hospital nurse Kimberley May, 30, was woken by big bunny Toby thumping on the floor of his cage in the kitchen.

She went back to sleep with fiance Martin, 33, while three-year-old daughter Olivia was in another room.

But in the morning the family discovered they had been burgled.

Two-year-old Toby – who weighs 10lbs and is 2ft long – is thought to have frightened off the raiders, who managed to escape with a laptop, iPad and First World War medal belonging to Kimberley’s great grandad.

However, they left a load of valuables piled on the sofa – swag the intruders probably ditched when they heard Toby’s alarm call.

Kimberley, from Plymouth, Devon, said: “When Toby thumps the floor, it’s incredibly loud and it echoes around the house.

“He has done the job of a guard dog. We’re so proud of him and have rewarded him with a new play tunnel.”

[AmericanIllusions]

HOLY SHIT, the sight of that thing would scare me off. It has a human eye, and its HUGE

[kellyhound]

lol

[chefbob09]

i see no hero, all i see is

INGREDIENTS

•50g/2oz butter, softened small handful parsley and tarragon leaves, chopped

•1 small garlic clove, crushed

•Grated zest ½ lemon

•2 rabbit legs
•10 slices of pancetta from a pack


FOR THE MUSTARD SAUCE
•3 tbsp creme fraiche

•1 tbsp Dijon mustard

•1 tbsp grain mustard

•Lemon juice

•Steamed, peeled new potatoes, to serve


METHOD

1 Mash the butter with the herbs, garlic and lemon zest, then chill. This can be done up to a day in advance.


2 Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try to create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the
bone away.


3 Halve the butter, roll into two logs, then stuff into the cavity of each rabbit leg. Wrap the slices of pancetta around each leg so they join underneath. The rabbit can be prepared up to a day ahead and kept in the fridge.


4 Heat oven to 220c/200c fan/gas 7. Place the rabbit on a shallow roasting tray and roast for 20-30 minutes then leave to rest for 5 minutes.

5 While the rabbit is cooking, make the sauce. Heat the creme fraiche with both mustards and simmer for 2-3 minutes until thickened slightly. Season to taste, then add a squeeze of lemon juice and set aside.


6 To serve, spoon some sauce on to each plate and carve the rabbit into thick slices. Arrange the rabbit on top of the sauce with some steamed new potatoes on the side.

[Sharon]

Nice one Toby

[Brometheus]

...wonder why they decided to name him Toby..

cool story anyway.. I once baby sat a smaller dwarf rabbit.. they sure can stomp hard. weird as hell.

[Brometheus]

Originally Posted by chefbob09 ↗

i see no hero, all i see is

INGREDIENTS

•50g/2oz butter, softened small handful parsley and tarragon leaves, chopped

•1 small garlic clove, crushed

•Grated zest ½ lemon

•2 rabbit legs
•10 slices of pancetta from a pack


FOR THE MUSTARD SAUCE
•3 tbsp creme fraiche

•1 tbsp Dijon mustard

•1 tbsp grain mustard

•Lemon juice

•Steamed, peeled new potatoes, to serve


METHOD

1 Mash the butter with the herbs, garlic and lemon zest, then chill. This can be done up to a day in advance.


2 Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try to create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the
bone away.


3 Halve the butter, roll into two logs, then stuff into the cavity of each rabbit leg. Wrap the slices of pancetta around each leg so they join underneath. The rabbit can be prepared up to a day ahead and kept in the fridge.


4 Heat oven to 220c/200c fan/gas 7. Place the rabbit on a shallow roasting tray and roast for 20-30 minutes then leave to rest for 5 minutes.

5 While the rabbit is cooking, make the sauce. Heat the creme fraiche with both mustards and simmer for 2-3 minutes until thickened slightly. Season to taste, then add a squeeze of lemon juice and set aside.


6 To serve, spoon some sauce on to each plate and carve the rabbit into thick slices. Arrange the rabbit on top of the sauce with some steamed new potatoes on the side.

you sure went out of your way to make a stupid comment that nobody will read.

[Creepy]

now this a very kelly thread :D

[sassieroses]

LOVE IT!!

[Iliketurtles]

Looks like a flemish bunny ;)..My smaller bunny eats 10$ of hay in a week. imagine how much that thing eats. yikes