rabbit 101 was a hit!
I think every kitchen unquestionably should have two things
1. A cast iron skillet
2. A stove-top percolator.
The rest is just details.
Yesterday's Meat Rabbit 101 workshop went well. I had ten attendees from as far away as Brooklyn and as close as down the road. We had a nice time even though the entire day was a muggy heat squall, threatening serious rain. But it held off, and gave the lot of us plenty of time to walk around the farm and rabbit barn all day.
The workshop started in the farmhous, with quiche, coffee and donuts. Folks arrived in groups, bearing gifts like pie filling, honey, squash, and coffee (all ways to my heart). After introductions and some beginning words we all headed outside to the animals. After a sheep and pony show, we turned to the trio of rabbits in a wagon in front of the house. I went over what to look for in stock, from ears to topline, and signs of ill animals. Everyone got their hands on the rabbit, felt what was correct and healthy. (Everyone also got to see me getting scratched open from plenty of feisty animals.) There was a lot of notepads being scribbled, and I was pleased to see people truly diving in. No one was shy. Questions shot out like crazy.
There was also a live slaughter/butchering demonstration. It started with killing the rabbit, a small doe. It was done quickly as possible, using a method of instantly breaking the animals neck through a slip-knot noose tied to a door frame. One yank and the animal's neck is broken. I still shake when I take a life. It's not a shake of guilt, or sadness, but awareness of what I have done and how, someday, it will happen to me, too. I'm a farmer. My entire life is about dirt, sex, and death, now. You can church it up if you want, but the base elements of food and creation come down to that holy trinity.
Then it was hung from the barn door, skinned, gutted, and broken down into loins and legs. It could have went smoother, I didn't have a good skinning knife, but it worked and everyone got a realistic demonstration of the job. Ian, a 10-year-old of Cathy's, kept the pelt to tan at home. The meat is in my freezer.
Right after the animal was harvested, we all came inside for a late lunch and conversation. We ate rabbit Alfredo with over pasta (recipe below) and enjoyed everyone's gifts of food. It was so nice to see the farmhouse buzzing with conversation, from rooftop bees in NYC to how one person manages a market. Everyone seemed to already have their foot in the farming door. One woman was changing her father's Dairy farm into a small homestead. A fellow who came with his girl, ran a cafe and wanted to see how to incorporate sustainable rabbit into the menu. These parts of workshops are my favorite. I savor a house full of farm talk.
got an email from Cathy and Kylie saying they had a good time and learned a lot, and Meg over at Brooklyn Homesteader is having a naming contest for the three rabbits she bought from me at the workshop. I was just happy to see that folks were interested in driving out to the farm, sharing stories, food, and coffee and willing to learn about a not-yet conventional type of dining.
Which, far as I'm concerned, is a shame. Rabbit is a wonderful, clean, meat that tastes great in roast, fried, nugget or pasta forms. It makes stews that summon spring and a family can produce 70+ pounds of meat for pennies per pound. You do have to get over that whole eating-Thumper mindset. I mean, lets be honest, America has been eating Bambi for years without qualms...
Easiest rabbit recipe in the world
take one small rabbit (2 pounds) and place in a crock pot. Cover it with a 20oz bottle of regular Coke. Add three chopped carrots, and three chopped potatoes. Turn on low and let it go all day. 8 to 10 hours later you will have a white rabbit meat so tender the meat will fall off the bone, and when it does, you know it's ready.You can eat it right out of the crock pot as a light stew, or if you are serving it to folks who might be new to rabbit, I suggest you cut off the meat and then flash brown it in a skillet with olive oil and some garlic salt. you place it over pasta with the carrots and potatoes and cover with a white sauce (I used Alfredo). It is a rich, filling, meal. Tasty and easy too!
photos Flickr's Jacob...K and Meg Paska