How to Can Rabbit Meat?

[Cowboy1]

Fishdip, where in CO are you?

 

[fishdip]

down around loveland

 

[Cowboy1]

7 hours one way. A little far. Boo

 

[hoodat]

My personal preference is to cook up a big pot of rabbit soup or stew and can that instead of just the meat. Stew is easier to handle than chunks of meat. You will need more jars that way though.
I sprang for an All American canner (mfg in Wisconson) a few years back. They are metal to metal so you have no rubber gasket to worry about. They are the best canner made anywhere. It seems expensive at first but if you consider they never wear out and can be passed down through the generations it doesn't sound so bad.

 

[SelfFueled]

This is probably stupid but why does a 23qt. canner only hold 7 quart jars?

23 qt would be the liquid volume.
Every canner or cooker will size in capacity of the actual pot.

You will have to read what they list for actual capacity of the pint or quart jars.
As it is different for each brand and size.

__________ Fri Oct 05, 2012 10:39 pm __________

My personal preference is to cook up a big pot of rabbit soup or stew and can that instead of just the meat. Stew is easier to handle than chunks of meat. You will need more jars that way though.
I sprang for an All American canner (mfg in Wisconson) a few years back. They are metal to metal so you have no rubber gasket to worry about. They are the best canner made anywhere. It seems expensive at first but if you consider they never wear out and can be passed down through the generations it doesn't sound so bad.

There are positives and negatives for everything obviously.
But I just wanted to point out a few things...

The presto I decided on is very light aluminum (i think)
Depending on use, a super dooper could end up being 100 lbs full.
I would have went with the American, as yes you cant beat that quality
BUT I have a glass top range...and although I do not know what my stove can handle in weight, I do
know that i did want to push those limits.
Also, you need to move it off the heat after the time is up and 50 lbs is plenty for me.

On the other hand, the aluminum cannot handle a propane tank (think turkey fryer)
for when doing long canning days and outside.
I think the American can handle that no probs.

I know alot of people either buy too big or too small in pressure canners and end up buying
another that suits their needs.

 

[fishdip]

7 hours one way. A little far. Boo

I pass your town once a year on my way to az.

 

[Autumnarcher]

I can half of whatever I butcher. Use wide mouth jars, easier to get the pieces out. I quartered them, bioled them until just barely pink deep in the muscle, then pack into jars, cover with water that I bioled them in, and into the canner. Meat cleans off bone easily, and makes a grea stew, or whatever else you want to use it for.

 

[AnnClaire]

When I butcher, the first carcass or two go in the stock pot as soon as they are done (before rigor sets in) and I add some veggies ... half an onion, a carrot, a celery stalk, a bit of spices (McCormick Garlic Salt, pepper) and cover all with water, put the lid on and boil until the thigh disarticulates from the hip. Turn the heat off, let cool, fish out the rabbit into a large bowl/platter and let cool, fish out the veggies. When the meat is cooled, debone and pack 3/4 full into quart jars. Top with broth from stock pot, leaving 1" head space, clean rim and set 2 piece lid and band. Any stock left over can go into pint jars for use similar to chicken broth.

I process for hot pack meat time.

BUNNY NOODLE SOUP:
1 quart jar makes enough bunny noodle soup for 3 adults for 2 meals ... open jar and pour into stock pot, add 1 quart jar of water and bring to a boil. Add egg noodles and cook until half done, then add 1 quart milk, bring back to a low boil, turn heat off, put lid on and let sit for 30 minutes or until noodles are done and plump.

Serve with lots of saltine crackers for stick-to-your-ribs winter meal.

BUNNY POT PIE:
Pie crust needs to be molded into container(s), pricked with fork, and tops cut and ready while filling is being cooked. Preheat oven to 350F.

Open quart jar and pour into stew pot over high heat. Add pint jars of carrots, peas, green beans, fresh diced potatoes, chopped carmelized onions, sauteed mushrooms. When liquid is boiling, remove 1 cup to measuring cup with 4 Tbsp of corn starch (can also use flour roux) and stir until disolved. Remove pot from heat and pour cornstarch mixture in while stirring constantly.

Once filling has thickened, ladle into prepared pie crusts, place top crust, crimp edge with fingers or fork, cut 3-4 slits in top so steam can escape during baking. Place on cookie sheet and bake on middle rack in oven for 30-45 minutes until top is golden brown. Remove to cooling rack for 15-30 minutes before serving.

If you want to remove from container for freezing, I suggest a spray of Pam before forming the bottom crust, then once completely cooled, carefully run knife around side of container (do not try to remove), freeze, then dip container in hot water for 30 seconds and then remove frozen pie from container. Repackage, removing as much air as possible from freezer bag and return to freezer.

Makes 4-6 pies approx 1 to 1-1/2 cup each.

BUNNY ALFREDO:
1 quart canned Rabbit meat
2 jars Alfredo Sauce
1 can Artichoke Hearts (not pickled)
1-2 cups grated Parmesean cheese
1/2 quart mushrooms (sliced)
1 medium onion (chopped)
Fettucini noodles
3-6 Tbsp oil

Start water for noodles in stock pot with Tbsp of salt, Tbsp of oil. Add noodles when water boils and cook according to directions on package.

Drain juice from rabbit meat, set both aside. In deep sauce pan or dutch oven, chop and sautee mushrooms then onions in oil, set aside, cut artichokes in half for mediums, quarters for large. Pour 1/2 cup rabbit stock into bottom of pan (don't worry about the oil left over from sauteeing/carmelizing) then add drained rabbit meat, mushrooms, onions and simmer until meat is heated, then add Alfredo sauce and artichoke hearts, stir while simmering until all is heated through, then add 1-2 cups grated parmesean cheese and stir until incorporated.

Serve over bed of noodles with garlic bread or bread sticks and salad. Serves 3 adults for 3 meals each.

ONION/RICE CASSEROLE:

Cook 2 cups dried rice. Open 2 package dry Onion Soup and drain one quart jar of rabbit meat. When rice is done, line casserole pan with tin foil (spray inside of foil with Pam), spoon in rice and smooth out. Layer rabbit meat over rice, sprinkle dry onion soup over the top. Cover with another sheet of tinfoil. Bake in oven at 350F for 30 minutes. Serve with salad. Feeds 3 adults 2 meals each. I also like to add sliced mushrooms under the rabbit for a change of pace.

Basically, any dish you would use chicken for you can substitute rabbit.

I also make Bunny Salad instead of Chicken Salad in the summer. The broth makes a great base for soups or any other recipe you would use chicken stock.