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Adoptable animal of the week: Flapjack

on November 13, 2012

Oakland North is continuing with our feature. Every week, Oakland Animal Services will spotlight an “Animal of the Week” that’s up for adoption at their facility. This week it’s a rabbit named Flapjack.

Flapjack, a Himalayan boy rabbit, and his brother Joey, an all-white boy rabbit, were rescued  from a flea market.  Their feet and tail were dyed pink, either on purpose or from sitting on the pink section of the SF Chronicle.  The pink fur has grown  out and now they are happy and healthy.  Flapjack is little more cautious than  the normal bunny because he is most likely blind in his left eye, which is  clouded over.  He will appreciate a quiet and patient home.  He has lots of energy and loves to “binky.”  As a long-time resident at the shelter since January, 2012,  his adoption fee will be waived to a qualified home!  His new family will also
receive a thank-you gift basket filled with bunny care goodies.

You can learn more about Flapjack by going to his Petfinder profile at: or visit Oakland Animal Services at 1101 29th Avenue, Oakland, CA.

Part of the Oakland Police Department, Oakland Animal Services is both an Animal Control unit–which is in charge of the city’s public safety and animal welfare–and a shelter, which helps abused, neglected and abandoned animals within its facility.

1 Comment

  1. Bonnie Koch on November 14, 2012 at 11:14 am

    Bunny Stew for Oakland North Staff if someone doesn’t rescue Flapjack

    1 large rabbit
    3 garlic cloves
    1 onion
    8 ounces bacon, in one piece
    bouquet garni
    10 sprigs parsley
    10 sprigs thyme
    1 bay leaf
    3 tablespoons olive oil
    1 cup red wine
    1 cup small onion
    1 tablespoon sugar
    1 tablespoon butter
    12 new potatoes
    fresh herb (chervil)
    1 teaspoon salt
    1 teaspoon pepper

    Chop rabbit into 12 pieces, discard the head and feet (or make good luck charms out of the feet).
    Chop the onion and garlic finely.
    Slice and dice the bacon.
    Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
    Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
    In the same pan, fry garlic, onion and the bouquet garni.
    Add the bacon and allow to color lightly.
    Pour off excess fat.
    Return rabbit to pan and deglaze with the red wine.
    Add 3 cups water, cover and cook for 1 hour 45 minutes.
    Peel small onions and remove root ends.
    Rinse well.
    Cook the onions in water to cover, add sugar, butter, salt and pepper.
    Cook until all water has evaporated and the sauce is caramelized.
    (20 min) Peel and cut potatoes into narrow rectangles.
    Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
    Cook covered until tender.
    Serve stew with caramelized onions and garnish with chopped chervil. Drink Coors Lite beer with it.

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