Jesse did the skinning, gutting and butchering of the first rabbit and I took over and did everything for the second. I really thought I would be upset by all this, but truthfully and without trying to make myself sound a couple steps away from being a crazy, I actually enjoyed it. It felt good knowing that I was learning how to do something as basic as making food go from live animal to my table. We tried to give the dogs the liver and kidneys, but those snobs turned their bullmastiff noses up at it.... what a disgrace to dogs everywhere. I was very disappointed in them, maybe I should have withheld their dinner but I didn't because I am a big softy.
For the momentous occasion of having our first rabbit I decided to pull out all of the stops and make hasenpfeffer. To those of you who are not in the know, it is a dish that is featured on bugs bunny. I liked the irony of making that for the first dish. So how did the rabbit taste? Well, it tasted exactly like chicken. I honestly don't think I could tell a difference between rabbit and chicken, which sounds odd but is completely true. Rabbit is the other other white meat and it is delicious.
The second picture shows what is called a rabbit "wringer" it is mounted on a wall and used to help break the necks quickly, and the other implement is simply used to hang the rabbit upside down by the hocks for ease of cleaning. One of the doctors at work made them for me which was totally awesome and I am excited to use them, it will be nice not to have to use a ladder. We are truly professionals now.
4 comments:
Congrats!
The tools of the trade? Never let it be said you are afraid to stick your neck out (or a rabbit's) and try new things.
I've been wondering if you saved the pelts to make something?
Well, I am going to try my hand at tanning when we do the big slaughter in the spring.... hopefully we will have 20-30 pelts.(-: I can make a coat or a hat or something cool.
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