Rabbits: From the Classroom to the Table

Inspired by the amount of interest expressed by UFH readers on Facebook after another post about processing animals was published, Brad Andonian of Abundant Acres Farm decided to lead a class on dispatching rabbits. On August 11 and 18, bring your kitchen shears and a cooler to Bellevue to learn how to humanely dispatch and clean a rabbit. Be prepared to get into the action as you’ll be dispatching your own live rabbit yourself (with instruction and help from Brad, of course). The cost of the class and the rabbit is $20. To get more details, RSVP by sending an email to Brad at cereshill@yahoo.com.

If you still need some convincing to participate, check out this recipe from Jamie Oliver to see what you can do with the fresh, final product.

1 fat organic rabbit, in 6-8 pieces (legs and saddle pieces)
1 lemon (remove peel with a peeler, slice peel finely)
salt and fresh black pepper
1 heaped tbsp chopped rosemary
1 heaped tbsp chopped thyme
1 tbsp olive oil
1 small and 1 big knob of butter
8 sage leaves
1/2 clove garlic sliced thinly
1 large glass white wine

Squeeze a little lemon juice on the rabbit, roll in the thyme, rosemary, salt and pepper.

Fry fast for 2.5 mins in the olive oil. Add the lemon, small blob of butter and the sage leaves – they should go crispy in the butter. Fry another 2.5 mins until rabbit golden brown. Add the garlic, cook 1 min to soften but not colour. Add the wine, it should sizzle nicely. Put the pot, with a lid, into a hot oven (200 degrees) for 10 mins.

Remove, add the big blob of butter and sloosh about a bit. Let it rest for a couple of minutes and serve. Ours was fragrant and tender and the sauce was really yummy.

Related posts:

1. Stone Fruit Bonanza
2. Farm to Table Coordinator Position
3. The Rutabaga Challenge Continues!

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