rabbit for dinner
Patty taught us all about harvesting the animals. She showed us a simple, quick, and silent way to quickly kill the rabbits using a metal rod like a broom handle behind the animals head, lifting the back legs until its neck is broken in one gentle motion. This isn't easy to explain, but if you youtube search for "broomstick rabbit method" you'll see what I mean. From there she went through her expert method of butchering the humanely killed animals. We went through the system with three rabbits and then stepped inside her beautiful farmhouse to learn about cooking methods and freezer packing. She explained her fool-proof brown and simmer method and showed us how to quarter, butterfly, and best pack the rabbit meat for storage. Patty and Mark were certainly having rabbit for dinner that night, hosting some neighbors from across the road. I bet it was amazing. In fact, I'm certain, as I've eaten rabbit at her place enough times to make the claim!
The day of rabbits covered it all, and I think the brave folks who came out to see the entire enterprise were happy they did. Everyone learned something. Some learned rabbit butchering was NOT for them, and other's got tips and ideas for their future buck and does. I know I came home to a house smelling of Drunk Rabbit Stew, a Cold Antler Farm staple crock pot dinner eaten over buttered egg noodles and it was legendary in taste and scent. My friends Ajay and Geoff came over and each had a serving along with me, both new rabbit conisuers, and both enjoyed it. (I think it is impossible not to enjoy anything with both butter and Guinness in the recipe.) Heck, even the dogs got to enjoy a taste!
I'm a fan of meat rabbits, have been for a while now. It's one of the topics I'll be talking about at the Mother Earth News Fair and will continue to teach and lecture about here at the farm. I think their the perfect backyard protein, maybe even better than chickens. They are quieter, easier to dress and cook, and more people like it than dislike it once they get the gumption to try it out. I think rabbit and venison have become my top shelf meats, my new palate's favorite flavors. I'll keep breeding and enjoying the former, and pray I get an arrow in the later. The good news is even a bad shot can come inside on a cold November night to a bowl of Drunk Rabbit, regardless of the gifts of the hunt. I don't think that's a bad consolation prize at all. In fact, with a side of crusty bread and a wedge of cheese and home brew in a stein, that might be this woman's version of heaven.