But, it just frosts me that all the attention is on this little (probably German) egg-laying rabbit instead of on the real reason for this celebration - the RESURRECTION of Jesus.
Let me go on record here. I have no real problem with Santa Claus - but I've got a big problem with the Bunny. (Not the chocolate ones however - those I like!)
Here's the thing - in scripture we are never told to remember the birth of Jesus - though were it not for the incarnation, there would be no salvation. So, though Santa Clause can be a distraction, he just doesn't get me the way the Bunny does!
Jesus used a simple object lesson (the bread and the cup / the body and the blood) to illustrate the reality of His death. In the upper room the disciples are told, "...this do in remembrance of me." At Easter we celebrate the Resurrection of Jesus.
As for the origin of the name Easter and the pagan origin and symbolism of the bunny and the coincidence of our Easter celebration with the Spring Equinox see here.
Soo,... Just to show my outright defiance of all this PAGANISM - I thought I'd include a couple of recipes. (WARNING - some of these recipes may contain wine. If you get offended by such things just substitute cooking sherry. Wink wink!)
As for these recipes - this is becoming a new tradition of mine. I AM INDEED making Easter Bunny Stew (got the little sucker marinading even as I type this.) Try one of these recipes for yourself - you'll be glad you did.
Join with me in a little righteous protest my friends! Bon Apetit!
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Easter Bunny Stew
1 three pound Easter Bunny
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley
Clean Easter Bunny and soak in salted water.
Drain, disjoint it in pieces for serving and place in a large kettle
with onions, bay leaf, celery and salt.
Cover with cold water and cook slowly until tender, about two hours.
Add chopped carrots and potatoes and continue cooking until these vegetables are done.
Smooth flour with a little cold water and add slowly.
When thickened, add chopped parsley and serve.
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Easter Bunny On a Stick
marinade4lb deboned Easter Bunny backs and legs cut into small cubes
4tbl spoons olive oil
5cloves garlic minced
2tbl spoons rosemary
3tbl spoons parmesan cheesesalt and pepper
Place Easter Bunny {Peter Cottontail} cubes in combined marinade
and let marinade over night
Place Easter Bunny on skewers {small portions} roll skewers in flour then in egg then in seasoned bread crumbs.
Heat a cast iron frying pan with oil and brown skewers in oil place browned skewers in roasting pan standing vertical and roast at 400 degrees for 40 minutes. Serve with a nice Niagara merlot
Place Easter Bunny on skewers {small portions} roll skewers in flour then in egg then in seasoned bread crumbs.
Heat a cast iron frying pan with oil and brown skewers in oil place browned skewers in roasting pan standing vertical and roast at 400 degrees for 40 minutes. Serve with a nice Niagara merlot
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Hasenpfeffer - German Easter Bunny
2 1/2 pounds Easter Bunny (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves
Place cut-up Easter Bunny in flat refrigerator container. In bowl, combine remaining ingredients; Pour over Easter Bunny. Marinate overnight in refrigerator. Place marinated Easter Bunny in Crock-Pot. Add 1 1/2 cups marinade. cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired. Serves 4