#rabbit meat

I don't know how to tell ya this but which animals are ok to eat and which aren't is quite arbitrary and mostly depends on how near-and-dear to us those animals are. Plenty of people in other countries could be horrified with you eating beef, for example, or bacon.

German Rabbit Stew

A parted out rabbit carcass from our new breeding program. I can’t say enough about rabbit as a compact, reliable, hardy, simple, and healthy meat source.

This is the closest thing I have to an Imbolc post. Two months of seasonal illness has been cycling through here and I haven’t had much momentum or free time with work on and off the homestead.

The simple pleasures we look forward to. February 7, 2017

Our Rabbit liver patê.

It’s rewarding to open the refrigerator and see the rabbit liver pâté setting up in the jars. There is a lot of love, time, effort, and last but not least nutrition that goes into those jars. Our rabbitry is now seasoned, being in production now and going on five years. We have one Buck and three Does. We harvest four times per year. We normally harvest between 8 and 18 rabbits per quarter with exception to winter time. In winter we harvest about 6 to 9. This gives time for the rabbits to relax and recharge. It’s also easier on us not having to take care of so many rabbits during freezing conditions.

This post focuses on some of the “weights and measures” of the rabbit liver pâté we made from yesterday’s 8 rabbit harvest. This always happens one or two days after harvest. Once the rabbit livers are cleaned and trimmed out we let them relax in the refrigerator overnight. This allows the water to evaporate away and leave the livers clean with a beautiful deep red color. We put them in a bowl, weigh them out and get started using our recipe. You can find a link to our recipe below.

Weights and measurements:

8 rabbits / organic feed&veggies / 3 months old

Genetics: select propagation of the New Zealand and Flemish breed.

- 8 rabbits procured 11.25 ounces of fresh rabbit liver. (1.2-2oz per rabbit)

- We made 16 ounces of Pâté that were divided into 4 ounce jars.

- So it took us 2 rabbits per 4oz jar.

- Following our recipe our Pâté contains 2.8oz rabbit liver 1.2oz of other ingredients (butter, cream, dry sherry, onion, garlic, parsley, thyme, ginger paste, Salt, pepper)

I would like to provide you with data on how much and what type of food it took to get the rabbits to harvest. I could provide estimations but I promise on our next harvest I will detail the food intake of the rabbits for the duration of their birth to harvest.

Here is a recipe:

http://southern4perspective.tumblr.com/post/151482648742/how-we-make-a-rabbit-liver-pâté-october-7th-2016

Here is a prior blog post which shows how we harvest the rabbit liver.

http://southern4perspective.tumblr.com/post/130096733172/tips-on-our-rabbit-harvesting-september-28th

We hope our latest blog post find you guys doing well.

Respectfully,