group rabbit processing

Is anyone interested in getting together for a group processing with rabbits. If you have rabbits that are ready or want to come help/learn. More hands make light the work and builds community. We do need a central location so anyone intersted email me.

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Permalink Reply by MariaInWPhx on April 23, 2011 at 5:40pm

Bunny enchiladas... slow cook rabbit with some liquid (water or chicken broth) until the meat falls off the bone. Pick the meat from the bones and shred. Steam corn tortillas until soft, then spread with enchilada sauce (homemade or canned, I heat it up a bit either way) and then add shredded rabbit. Roll the tortillas and place in a greased casserole. Pour additional enchilada sauce over the enchiladas and sprinkle with shredded cheese (I like cheddar but use whatever's on sale). Bake in a pre-heated 350 degree oven for about 15-20 minutes or until the cheese is melted.

Seeing as we had a productive spring, I will have enough rabbit to try tamales and will probably give green chile rabbit tamales a try.

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Permalink Reply by Jonathan Mecham on April 23, 2011 at 6:52pm

Wow, you are speaking my language! Too bad my family isn't so hot (pun intended)on enchiladas or tamales, but I certainly am!

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Permalink Reply by Donna Bruce on April 24, 2011 at 3:42pm

Sorry that I missed the gathering. We just got back into town.

As far as recipes. I use rabbit for anything calling for precooked chicken. I boil the rabbit with onions, carrots, celery, salt and pepper. Debone and shred. Rabbit and dumplings. Rabbit pot pie. rabbit catch-a-tory (pardon the spelling), rabbit a-la-king. rabbit salad sandwhich. Pretty simply. Chicken tastes like how you season it. Rabbit tastes like white meat chicken. Be mindful that it is drier.

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Permalink Reply by Jenna Towe on June 22, 2011 at 3:48pm

Well I'm a few months late >.< Any chance you'll be doing another one of these in the next few months?

Jenna

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Permalink Reply by Donna Bruce on June 22, 2011 at 3:58pm

I won't have any fryers ready for awhile. But am willing to help out with anyone else.

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Permalink Reply by Julie on June 22, 2011 at 5:09pm

I've got fryers ready now and more to follow over the next few weeks. In all, prob about 20 that can be butchered.

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Permalink Reply by Treasa on June 22, 2011 at 7:21pm

I have 4 that are ready and I now have my Zinger I am already helping out charlotte next sunday but I will be happy to get together and help. If we are doing it out side we will need a cool place and on an early morning. Maybe we can get together in one spot and get all taken care of early one morning a saturday or sunday.

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Permalink Reply by Sara Swift on June 22, 2011 at 6:16pm

Personal favorit recipy? Found it in one of our medieval cook books. It's from the late 1300's, early 1400's. Take a jointed rabbit, brown in oil with alittle garlic. Cover with burgondy wine and simmer till the wine is reduced by about 2/3rds and the meat falls off the bones. Add some dried fruit ( we used apricots and cherries.): cook until the fruit plumps. Add about a cup of heavy cream and simmer till it thickens. Surve over rice. Yum!
We just had a harvesting class here at the homestead this last Saturday. Will have fryers ready again in august. Won't know about september/october until our does kindel next month. If ya'll need a hand or want another opinion, post the next class!

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Permalink Reply by Dave R. Mason on December 8, 2011 at 12:42pm

Send me a eMail when you get ready... I'm interested..

dmason @ phoenixcomputerlabs . com

...

Dave

Phoenix, AZ

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Permalink Reply by Treasa on December 8, 2011 at 1:50pm

sure it will probably be in january when our kits are big enough.

Do you have rabbits now??

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Permalink Reply by Judy on December 9, 2011 at 1:44pm

Treasa, depending on where and when I'd like to attend just to kind of get a feel for what's involved and see if it's something I'd realistically be able to handle. Please let me know when you're scheduling this, thanks.

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Permalink Reply by Donna Bruce on December 9, 2011 at 3:07pm

I will try to come too. My kits are already in the freezer and the new ones will not be old enough yet. But I can help this time with no restrictions.

Donna Bruce