Whats the deal with all the Rabbit's? (Wantagh, Seaford: camper, live)

[Mathguy]

Originally Posted by d1poet

I moved to Levittown in April. And if you had offered me 1 Million dollars to guess what was the most comon animal I would see in the wild I would never had guessed Rabbits.

But there must be at least 11 different rabbits in my neighborhood alone. 1 to 2 are hanging out on my lawn every night and mourning. I see at least 4 on my way to work.

Whats the deal? Did this happen recently or have there been that many rabbits in LI for years? I'm told levittown is not the only place that has then running wild.

Mild winter combined with the fact that a lot of species, especially rabbits follow a natural boom\bust population cycle.

I live 1500 miles away from you and we are experiencing the same thing. Now I wait for the foxes etc. to come in and thin the herd so to speak.

[rocafeller05]

^^ Spot on.

Wayyy more little ones out this year than any other. The mild winter didn't kill any off, so you are seeing full litters out and about.

[OhBeeHave]

Considering the mild winter, the fact that rabbits are capable of having a litter every 4 weeks, and fewer natural predators in Levittown, it comes as no surprise to learn you've so many rabbits. Growing up down the street from the SSP, we would see rabbits frequently and had a mother rabbit nest on our lawn.

I see fewer rabbits in Stony Brook and many of my friends and I have noted we've noticed an increase in red fox.

[FrmlyBklyn]

Originally Posted by d1poet

I moved to Levittown in April. And if you had offered me 1 Million dollars to guess what was the most comon animal I would see in the wild I would never had guessed Rabbits.

But there must be at least 11 different rabbits in my neighborhood alone. 1 to 2 are hanging out on my lawn every night and mourning. I see at least 4 on my way to work.

Whats the deal? Did this happen recently or have there been that many rabbits in LI for years? I'm told levittown is not the only place that has then running wild.

There have always been rabbits - drive along the Meadowbrook what do you see - rabbits. Head out east - what do you see? rabbits. That is what happens when there are almost no predators to take them out.

[bellakin123]

I'll take the rabbits over the possums any day. We had rabbits hopping across the field during my daughter's softball games.

[LoveMyKats]

My Mom in Bellmore has had a family of rabbits for years living there. I believe as long as they are grey/brown they are wild. If they are black/white then that means they are house pets and someone dumped them!

[Mathguy]

I live smack in the middle of the kansas city suburbs and have seen fox, bobcat, coyote and great horned owls in my yard....bunnies are yummy and those predators are adept and hiding out even in a suburban landscape.

Heck, they tracked a tagged wolf right through CHICAGO a year or two ago. It probably stayed along the rail lines. An amazing amount of wildlife out there.

[Gpsma]

For those that may be interested:

Ingredients

• 3 pounds rabbit meat, cleaned and cut into pieces
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 pound bacon, diced
• 1/2 cup finely chopped shallots
• 1 clove garlic, finely chopped
• 1 cup dry red wine
• 1 cup water
• 1 tablespoon chicken bouillon granules
• 1 tablespoon currant jelly
• 10 black peppercorns, crushed
• 1 bay leaf
• 1/4 teaspoon dried rosemary, crushed
• 2 teaspoons lemon juice
• 3 tablespoons water
• 2 tablespoons all-purpose flour
• 1/8 teaspoon dried thyme, crushed

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

[ocngypz]

Originally Posted by OhBeeHave

Considering the mild winter, the fact that rabbits are capable of having a litter every 4 weeks, and fewer natural predators in Levittown, it comes as no surprise to learn you've so many rabbits. Growing up down the street from the SSP, we would see rabbits frequently and had a mother rabbit nest on our lawn.

I see fewer rabbits in Stony Brook and many of my friends and I have noted we've noticed an increase in red fox.

We had an increase of red fox up here as well. However, it was a boom and bust cycle. Within 2 years they were all gone due to distemper and the water RAT population zoomed out of control. We abut wetlands.

Our cottontail population has always remained about the same. Perhaps fox preferred rat? I don't know. But I NEVER want to go through another boom in rat population again!

[dman72]

Originally Posted by Gpsma

For those that may be interested:


Ingredients

• 3 pounds rabbit meat, cleaned and cut into pieces
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 pound bacon, diced
• 1/2 cup finely chopped shallots
• 1 clove garlic, finely chopped
• 1 cup dry red wine
• 1 cup water
• 1 tablespoon chicken bouillon granules
• 1 tablespoon currant jelly
• 10 black peppercorns, crushed
• 1 bay leaf
• 1/4 teaspoon dried rosemary, crushed
• 2 teaspoons lemon juice
• 3 tablespoons water
• 2 tablespoons all-purpose flour
• 1/8 teaspoon dried thyme, crushed

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

3 pounds of rabbit meat..sheehs, you'd probably have to kill 20 of them to get that.