That's what comes out the end of a RABBIT.



How to get rid of them? Good luck. You could hire the neighbor's cat. That is about it.



Or, when the kids aren't looking you can set up a snare. Rabbit is great with a light mustard rub. Yum Yum.



Good luck.
Verbier, Jan 22, 2009 @ 20:46

Now, dont laugh.. I just looked this up in a book I have here "extraordinary uses for ordinary things".. (!).. and it says in there that :



"..some animals - including cats, deer, dogs, rabbits and racoons can't stand the smell of vinegar even after it has dried. You can keep these unauthorised vsitors out of your garden by soaking several recycled rags in white vinegar and placing them on stakes around your veggies. Resoak the rags about every 7-10 days".



Would be interested to hear if it works...
TogJay, Jan 22, 2009 @ 20:58

Any chance it was left by fouine (I don’t know the name in English) and not rabbits?
Avi_, Jan 22, 2009 @ 22:23

i can't tell by the photo how 'big' they are, but dear also have clumps of dropping, but my guess is in switzerland they don't have problems with overpopulation of dear that come onto your property and eat EVERY single flower and fresh new buds....but most likely not dear.

keep a video running and capture the culprits.
YouMeCo, Jan 22, 2009 @ 22:37

Believe fouine is weasel.

found this

http://www.expertvillage.com/video/4157_animal-tracking-scat.htm



Looks like verbier was right when he said rabbit (hare on video)
TogJay, Jan 22, 2009 @ 22:40

Here is the culprit.











Here's what you need to get the "little bugger".




Funny videos





Here is the recipe.



Rabbit with mustard sauce (Lapin à la moutarde)



Ingredients:



1 farm-raised or wild rabbit, cut into serving pieces, including the head if possible

1/2 c. smooth Dijon mustard (moutarde forte)

1/2 c. old-fashioned grainy Dijon mustard (moutarde à l'ancienne)

Kosher or flaky sea salt and freshly ground pepper

1/2 c. dry white wine, such as Chablis

1 c. crème fraîche

2 T. snipped fresh chives



1 T. olive oil

1 onion, chopped

1 leek, sliced

1 medium carrot, coarsely chopped

2 leafy stalks celery, sliced

Bouquet garni of 6 parsley sprigs, 1 bay leaf, and 6 leafy thyme sprigs

6 peppercorns



Optional: A dozen or more freshly pulled white onions 1-2 inches in diameter, peeled but left whole, cooked with water to cover, 1 T. butter, and 1 1/2 t. sugar until the water is evaporated and the onions starting to caramelize.



Make the stock: In a heavy dutch oven, heat the oil over medium heat, and brown the parts of the rabbit that have very little meat (the front of the rib cage) as well as the head if available. (Reserve the saddle, cut in 3 pieces, the thighs, and the forelegs for the dish.) When the rabbit pieces are browned on all sides, add the vegetables (except the bouquet garni), and brown lightly, stirring, for 5-10 minutes. Add the bouquet and water to cover. Bring to a boil and skim. Turn the heat to low and partially cover the pot. Simmer 3-4 hours. Strain, pressing down on the solids and discarding them. Return the stock to the dutch oven or medium saucepan if it is already somewhat reduced, place over medium heat, and reduce by 2/3. Pour into a small saucepan and continue reducing until 1/3 cup remains. Reserve.



Meanwhile, three hours before serving, combine the two mustards with a generous pinch of salt and grindings of black pepper. Smear the remaining rabbit pieces with the mustard, thoroughly covering them, and arranging them in a single layer in a gratin or baking dish. Set aside in a cool place for 2-3 hours.



50 minutes before serving, preheat the oven to 350 degrees F. Bake the rabbit, uncovered, for 15 minutes. Open the oven and pour the wine and the reserved reduced rabbit stock over the rabbit, then bake 20 minutes more. Remove the dish from the oven and drizzle the crème fraîche over the rabbit. Return to the oven for 5 minutes more. If using the onions, gently strew them over the dish. Sprinkle with the snipped chives. Serve with homemade pappardelle noodles or simple steamed potatoes. Accompany with a top-quality chablis or better yet, a Chassagne-Montrachet.



Note: I certainly didn't invent this most classic dish of Burgundy farmhouse cooking, but I can remind you just how sublime it is when correctly made. Its success depends on using the freshest mustard possible, and on not overcooking the rabbit. It is more than worth it to buy new jars of mustard to do honor to this dish. (When I plan to make it, I tote my washed, clean mustard jars to the Maille store in the Place de Madeleine and get them filled fresh from the mustard pumps. But opening new jars of Maille mustards just before cooking is the next best thing.) Rabbit and Dijon mustard is one of those marriages made in heaven. Please try it! You can use thoroughly defrosted frozen rabbit if fresh is unavailable.
Verbier, Jan 23, 2009 @ 10:39

I think you left out the point where you skin and gut the rabbit:

http://www.bbc.co.uk/dna/h2g2/A748181



;-)

Note that I do not know how to do this. There's a reason I buy my meat in shops ;-)
rainer_d, Jan 24, 2009 @ 02:46

Hi Rainer d,



Thankfully you did not include the video:w00t:
Verbier, Jan 24, 2009 @ 09:51

Instead of eating it I would ask is their a Bunny sanctuary nearby, or maybe contact these people for advice as to what to do,

http://www.rabbitrehome.org.uk/bunnycampnews/Newsletter3_01_2005.asp

or if not do a Google "how do I stop a rabbit c.......g in my garden"
dora2505, Jan 24, 2009 @ 14:58

[quote]Instead of eating itI would ask is their a Bunny sanctuary nearby, or maybe contact these people for advice as to what to do,



http://www.rabbitrehome.org.uk/bunnycampnews/Newsletter3_01_2005.asp



or if not do a Google "how do I stop a rabbit c.......g in my garden"[/quote]





Just an additional disclaimer:

Catching game with a trap as described in the video is highly illegal and will result either in a big (the law mentions upto 20k CHF) fine or time in jail.



http://www.admin.ch/ch/d/sr/9/922.0.de.pdf





Rainer

rainer_d, Jan 26, 2009 @ 15:05

 

 

hi,

 

Perhaps FORTUNE !!! .....collect thm n keep it safe !! :)

 

cheers,

arpan
arpan, Mar 15, 2009 @ 17:14

But moles eat a lot of bugs/vermin that would otherwise harm the plants in the garden!

When my parents have moles in their garden, they have no losses caused by e.g. mole crickets (http://en.wikipedia.org/wiki/Mole_cricket).

;-)



Of all the animals in the garden, I find moles not to be a problem but rather an asset.



rainer_d, Mar 15, 2009 @ 18:12