romeo rabbit

Rabbit Butchery
Vegetarians, you may not enjoy this post at all, so be forewarned!
But tomorrow I have a lovely tofu and bean recipe coming.

rabbit whole

This is the story of Romeo, our rabbit buck who was to propel our rabbit breading program forward. The idea of breeding rabbits has always been 3 fold for me: nice fur for crafting, great manure for soil building, and lovely lovely meat for enjoying. We did however has some issues trying to get the bunnies, to do what they are meant to do best. When we finally felt we had a pregnant Juliet and just as I was beginning to dream of rabbit dished for the winter, our doe made a dash one day while foraging with the chickens, out and under the fence, where a good race took flight but our playful guard dog won, and his reward, well he ate her and all the little bunnies to in utero too. It was a sad day for all of us, including her lover Romeo. The poor guy was heartbroken to loose his friend, and as the winter approached, I wasn’t sure I wanted to keep him in solitary confinment. Instead to celebrate my Birthday this week past, I requested that we butcher him and eat him, celebrating his life and time with use these past few months. And I wanted to be very very hands on for the whole process, I felt this dinner would be a great test to ensure we really do want to take another go at rabbit breading in the spring.

I was really thrilled to have a butcher friend walk us through the whole process, which compared to chicken processing, was a breeze. Way less smelly and messy and time consuming. The following day I broke down the rabbit, Which was unlike any process I was familiar with there were bones in places I least expected them and pockets of meat where I didn’t imagine, After some time I yielded a good 5+ lbs of lean meat. I left lots of bits on the bones, and today they will make a nice rabbit soup.

The rabbit meat got a good 4 hour marinade in chili, onions, olive oil, sea salt, pepper, our dried garden parsley, and some sweet paprika.

Rabbit Marinate

I wanted to cook the rabbit with as much of our own garden fair as I could, following no particular recipe, but inspired but a creamy tomatoes Cacciatore (hunter) style stew. I busted open the first jar of my precious canned red peppers, and unfroze about a dozen plump red tomatoes, used up the last of our tiny red onion bulbs, and spiced it up with our dried oregano, thyme and parsley all still hanging in the drying rack. In addition to all of that garden goodness the stew was filled also with  yellow onions and mushrooms, thickened with yogurt and garnished with fresh parsley. I quickly seared the meat for only 3 minutes of so, before adding it to the pressure cooking “Instapot” along with the deglazed pan liquids and some S+P. I set the pressure cooker to stew and let it cook for about 3 hours. The result was a tasty thick rosa sauce that we ladled over potatoes from the garden roasted golden brown, and everyone at the table enjoyed the feast, and gave thanks for Romeos huge contribution to the meal.

Rabbit Stew

The following day I cooked some Italian semolina noodles and used the rest of the stew as a lovely pasta sauce. There way even enough left overs for my daughter to get lunch out of that stew today. All that and the soup today, made for a good amount of feeding the family and friends from one rabbit.

Rabbit Cacciatore

So the end of this story is just that this is only  the begining, as we certainly plan to continue with more rabbits in the coming season, this lean healthy easy to process meat is divine, and our farm is the perfect little place for some more furry additions.
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