We finally did it

[Marinea]

Today we processed our first rabbits. We did two fryers today, with two more to be done tomorrow.

This morning hubby and I watched Grumpy's video (many thanks to you, Grumpy). Hubby did the actual work, while I watched and reminded him on some of the steps. I looked at the organs, and everything looked really good.

We had no problems at all, and hubby said afterwards that, with Grumpy's video walk thru, it was easier than processing chickens.

So I guess we're part of the "club" now. It was my last thing I needed to do to REALLY be a rabbit owner.

 

[Zass]

:congratulations:
I find it MUCH easier than processing chickens, and much cleaner too!

 

[Ole Mule]

I am glad you went ahead and took the big step nothing to it. See all meat doesn't come from the store all wrap up in styrofoam packages. The good stuff comes from what you raise.

 

[Comet007]

:greatjob: :beer2:

I'm glad that it went well! I feel fortunate that my husband is a hunter/angler/crabber etc. He has no problem with the mechanics of processing the rabbits - though I do have some concern doubt whether it will seriously bum him out! If it does, then I will have to tell him - NO more playing with your food!

So, now what are you going to cook with your rabbits? We don't even have any babies born yet and I've started putting together a list based on how many we have to process.

 

[Marinea]

So, now what are you going to cook with your rabbits? We don't even have any babies born yet and I've started putting together a list based on how many we have to process.

I think I am going to start with an easy crockpot favorite I do with chicken- basically, cut up the rabbit, dump it a crock pot and cover it with Italian salad dressing. *poof* Done. It is delicious with chicken, and I am expecting it to be as good with rabbit

I may then venture into my favorite cuisine type- spicy Mexican food. Maybe fajitas? OOh- quesadillas! <br /><br /> __________ Tue May 06, 2014 9:25 pm __________ <br /><br />

I am glad you went ahead and took the big step nothing to it. See all meat doesn't come from the store all wrap up in styrofoam packages. The good stuff comes from what you raise.

We've been processing chickens for years now, but rabbits...well, they aren't chickens. Don't tell hubby I told you, but he told me he told the buns "I'm sorry. Thank you." before he dispatched them. Gotta love that guy.

 

[grumpy]

:congratulations:

Really glad the video helped. That makes my day.....believe me.

grumpy.

 

[the reluctant farmer]

Don't tell hubby I told you, but he told me he told the buns "I'm sorry. Thank you." before he dispatched them. Gotta love that guy.

Totally get that! I say the same thing. My husband is the hunter/fisher and has cleaned wild rabbit, but when it came time to process the batch that he watched grow from birth and hippity-hop around...I could see he just couldn't unless we were starving or one of them suddenly started attacking everything in site. Grumpy's video was perfect--I was able to process cleanly and humanely by myself. Glad it went well for you, and congratulations!

 

[JulieCunicole]

I still thank my buns for nourishing me and my family. I'm still in the double digits - only processed 21 - but I have 26 that will be ready to eat in a month, and I'll be *quite* busy!

As far as cooking: lapin a la moutarde looks really meh or even gross, but it is *so* good.

From Saveur magazine:

INGREDIENTS
1 large rabbit (3–4 lbs.), cut into serving pieces
½ cup dijon mustard
Salt and freshly ground black pepper
4 tbsp. unsalted butter
1 small onion, finely chopped
½ cup French chablis or other dry white wine
1 bouquet garni
⅓ cup crème fraîche
2 tbsp. finely chopped fresh parsley

INSTRUCTIONS
1. Smear rabbit pieces with mustard and season with salt and pepper.

2. Heat 2 tbsp. of the butter in a large skillet over medium-high heat. Sear rabbit pieces, turning frequently, until rabbit is very crisp, about 15 minutes. Transfer to a platter.

3. Reduce heat to medium and melt remaining 2 tbsp. butter in skillet. Add onions and cook, stirring occasionally, until softened, 8–10 minutes.

4, Add wine to skillet and scrape up any browned bits. Return rabbit pieces to the skillet, along with bouquet garni. Cover and cook until rabbit is tender, about 35 minutes.

5. Remove from heat and stir in crème fraîche and parsley.

 

[MamaSheepdog]

Today we processed our first rabbits. We did two fryers today, with two more to be done tomorrow.

Good job!

It is easier (mechanically) than you thought, I bet!

So I guess we're part of the "club" now. It was my last thing I needed to do to REALLY be a rabbit owner.

Well, almost... you still need to eat one! :dinner:

I think I am going to start with an easy crockpot favorite I do with chicken- basically, cut up the rabbit, dump it a crock pot and cover it with Italian salad dressing. *poof* Done.

Sounds simple and tasty!

I may then venture into my favorite cuisine type- spicy Mexican food. Maybe fajitas? OOh- quesadillas!

Our all time favorite is rabbit enchiladas here. Although not spicy- we are wimpy gringos! :roll:

 

[mystang89]

:congratulations: Marinea. Gets easier each time you do it...well, as long as you don't have a break of a few months and forget everything and then go at it with a dull knife. Anywho, hope the rabbit taste great! Remember, low heat for a bit longer.

 

[Marinea]

I still thank my buns for nourishing me and my family. I'm still in the double digits - only processed 21 - but I have 26 that will be ready to eat in a month, and I'll be *quite* busy!

As far as cooking: lapin a la moutarde looks really meh or even gross, but it is *so* good.

From Saveur magazine:

INGREDIENTS
1 large rabbit (3–4 lbs.), cut into serving pieces
½ cup dijon mustard
Salt and freshly ground black pepper
4 tbsp. unsalted butter
1 small onion, finely chopped
½ cup French chablis or other dry white wine
1 bouquet garni
⅓ cup crème fraîche
2 tbsp. finely chopped fresh parsley

INSTRUCTIONS
1. Smear rabbit pieces with mustard and season with salt and pepper.

2. Heat 2 tbsp. of the butter in a large skillet over medium-high heat. Sear rabbit pieces, turning frequently, until rabbit is very crisp, about 15 minutes. Transfer to a platter.

3. Reduce heat to medium and melt remaining 2 tbsp. butter in skillet. Add onions and cook, stirring occasionally, until softened, 8–10 minutes.

4, Add wine to skillet and scrape up any browned bits. Return rabbit pieces to the skillet, along with bouquet garni. Cover and cook until rabbit is tender, about 35 minutes.

5. Remove from heat and stir in crème fraîche and parsley.

That sounds AMAZING and is definitely going to be made one day soon! Thanks for the recipe.

Thanks to everyone for the comments! My hubby and I appreciate them very much.

 

[Miss M]

Congratulations, Marinea!!! You'll have to tell us how you cook your first rabbit, and how everybody liked it!

 

[GBov]

Welcome to the club, its great! :campfire:

A super simple way to do front legs is to brown in a pan with olive oil and butter, salt, pepper and garlic to taste, just cover with water and simmer till water is almost all gone and its just gooie drippings left. Put leg on plate, pour drippings over and eat. OMG its good!

I started doing this as a quick lunch but my kids caught me at it so now I have to package front legs in one bag and saddles and back legs in another so EVERYBODY can have pan fried rabbit at least once a month. More work for me but whey hey, its good for them too.