The Black Rabbits

Not only are The Black Rabbits the most musically gifted members of the Family Laporidae, they also give one hell of an interview and make a perfectly delicious stew.

1 three pound rabbit


6 small onions, chopped


1 bay leaf


½ cup chopped celery


2 tsp. salt


2 cups diced carrots


3 raw potatoes, cut up


3 tbs. flour


1 tbs. chopped parsley

Clean rabbit 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.


Join host Tim vonHolten and The Black Rabbits as they ruminate (and marinate) on Easter, Leon Redbone, and squirrels on this utterly terrifying Halloween episode of The Turnpike.

Related band page: Black Rabbits

The Black Rabbits videos

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