I rarely do posts on eating rabbit! Why because inevitably I always get someone angry making comments about me eating Thumper. They make us sound like flesh eating cannibals or serial killers and truthfully if you are going to do that now. Don't bother because I just delete them anyway. I just don't need the grief : )
Now for the rest of us that are living in the real world here......let's talk about one of the greatest and easiest sources of lean white meat to raise on the homestead after the chicken. Any more we keep 3 does and a buck. None registered but rather just everyday run of the mill bunnies. My husband does prefer the larger meat breeds when we can find them because they produce more meat per rabbit without feeding for so long. We do buy grain for our rabbits. Organic when we can get it. We supplement their diet with weeds pulled from the garden, hay, clippings from trees and shrubs and cull veggies. In exchange they produce 1 litter a year for each female that we butcher for the freezer. With three females that averages about 18 young rabbits for the year. We could breed them more often but there really is no need. And they also produce some of the greatest natural fertilizer for the garden. It does not have to be composted and can be worked into the soil directly from under the pens without burning the plants. It also makes a great manure tea.
Last week for us was rabbit butchering time. Aren't these boneless rabbit loin fillets pretty?I use them to make oven baked rabbit strips. Breaded with homemade bread crumbs and herbs and spices then baked on a sheet with olive oil. They make a beautiful white tender meat strip similar to chicken strips.
They can be used the exact same way as chicken strips. Grilled, baked or even shredded for tacos or enchiladas. Another lean white meat produced naturally on our farm. With minimal housing, no fencing and minimal hay and grain. Easy to butcher at home and process. A friend who has traveled extensively said that in Europe in the country it is very common to see rabbit hutches in back yards and people picking greens every morning for their rabbits. I guess it is also more common to see it served in restaurants too.
We have started our butchering for the Fall and still have some turkeys and pigs to go. Not to mention some venison too. What a busy time this is.
Anyone else out there raise rabbits for meat?
Blessings from The Holler
The Canned Quilter