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Ever inquire how you may mix up you or your family ’s meal routine ? How about exchange in some rabbit instead of ceremonious meats ! The thought of eat a rabbit for dinner may find overpowering , but here are some immediate tips and tricks to get you started on preparing and cooking one of your own .
The pursual is an excerpt fromRaising Pastured Rabbits for Meatby Nichki Carangelo . It has been accommodate for the web .
We display our meats at the husbandman market in a Cambro ( a restaurant - ground level insulate container ) pack with ice , because whole chickens and pork chop are beautiful , and people buy more when they can see it without having to ask . Usually once per market someone will plunk up a sassy rabbit , and I can see the wheels start spin in their head . Based on a few years ’ experience , I know they are belike postulate themselves these three enquiry :
1 . Do I have time to manipulate a rabbit this week ?
2 . Will my kids or better half freak out ?
3 . How do I shorten this thing up ?
To quell their anxiety about question three , I embark on by take them if they know how to part a wimp . If the reply is yes , I say , with child ! Then you’re able to definitely part a lapin . If they say no , my follow - up question is : Do you have a sharp tongue ?
How to Butcher a Rabbit
Butchering a coney is simple and standardized to violate down a chicken . The following is a footmark - by - step usher to help you through the process .
1 . To butcher a rabbit , start with a sharp knife — ideally a chopper .
2 . abide up the rabbit and practice the peak of the knife to break out through the breastbone .
3 . Split the rib bones going down either side of the back .
4 . Using the tip of the knife again , remove the hind legs at the join .
5 . Similarly , remove the forelegs .
6 . Use the cleaver to give way through the backbone , behind the ribs , and secern the ribs from the lumbus .
7 . come apart the lumbus from the gumption .
8 . When you ’re done , you will have eight piece plus the grit and the collar .
Cooking with Rabbit
Rabbits are incredibly versatile in the kitchen . With a few minor adaptation , you may basically misrepresent them all the ways you may do a volaille : roasted , sautéed , boiled , grill , grudge , braised , rip up , and the list goes on . Laszlo and I service buttermilk - fried hare at our wedding .
Most cultures around the earth have their own way of cooking rabbits , and if you run through out a mess you have in all probability seen it on a menu without even realizing it was there . The French call it lapin , the Italians coniglio , and in Chinese it ’s tù ròu . So blackguard it with a bouquet garni , make a rustic cacciatore , poach it with soy sauce , or cook it in a tagine — it ’s all delectable . Just remember these three quick tips :
Those are the basics , but otherwise go nuts .
Recommended Reads
Why Rabbit is the New Chicken
Happy Pigs Really Do Taste comfortably
Raising Pastured Rabbits for Meat
An All - Natural , Humane , and Profitable Approach to Production on a Small Scale
$ 24.95
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