A couple weeks ago my brother-in-law asked me if I’d be interested in some meat rabbits. He had found someone local that raised them and had some that were almost ready.
One of the great things about eating locally is the variety that you can find! I can’t buy meat rabbits at my local grocery store. I didn’t think portioning a rabbit would be much different than chicken. I watched a video on-line. It’s pretty easy. I used the back legs, front legs, both backstraps and the bellies in my stew. The ribs and other parts were used to make rabbit stock, which will be used in a brothy soup later this week.
I remember watching my dad skin rabbits as a kid, we were fascinated by it. My dad is a big hunter so we ate rabbit, squirrel, and a lot of venison.
For more and recipe links: chiotsrun.com/2009/12/08/local-variety/
Tagged: , rabbit , meat rabbit , meat , cooking