What kind of rabbits do you have? My friend has all kinds, Cream, NZ, SF, Rex, lionhead… We only have cross sf x nz. You get either a grey rabbit or a black rabbit. Snooze fest! It separates butchering time from emotional decisions. Almost everything goes in the freezer, and the truly wonderful sort themselves out because of personality. Those become the breeding stock. THEN they get a name when they get their solitary/breeding cage. Not only does waiting keep you from having to rename Esteban to Stephanie, the name fits their wonderful personality and otherwise they aren’t a truly exemplary rabbit so you don’t have to butcher someone that has a name.
Discussion
I made the mistake of getting Giant Chinchillas. They are super cute and super friendly which makes butchering time much more painful than with any other animal we have butchered. I should've gotten an albino New Zealand or Californian and it would be less hard to butcher. We've only butcher 2 so far.
In fact, we are having creamy italian rabbit stew for dinner tonight.
Sounds scrumptious! Post a recipe if it’s not secret!!
I’ve never held a GC, but the hybrids I make are bigger than both purebred parents and they get meaty quick. Not exactly miserly when it comes to feed per day, but a whole extra pound hanging weight two weeks before the purebred. I’m not encouraged to do anything different.
I considered albino because I really despise their empty stare and I WANT to kill then when I see them. I ultimately rejected the idea because when guests visit at butcher time a white pelt looks like Armageddon.
CREAMY ITALIAN RABBIT SOUP:
Serves: 6-8 Servings
INGREDIENTS:
• 4 Tablespoons Butter
• 2 Tbs apple cider vinegar
• 1 Rabbit parted
• Several Garlic Scapes (Original recipe called for1 Leek, Only White Portion, Sliced Thin)
• 1/2 cup sliced carrots (I used dried)
• 3-4 Garlic Cloves, Minced (I used 2 tsp minced)
• 1 Tablespoon Tomato Paste (I used a dried powdered tomato)
• 1/4 Cup White Wine (Dry Wine, i.e. Sauvignon Blanc)
• 4 Cups Chicken Chicken Broth
• 4 Teaspoon Italian Seasoning
• 1/2 Teaspoon Cayenne pepper powder
• 1 Teaspoon Onion Powder
• 4 Teaspoon smoked Salt (Maladon)
• 1 Teaspoon Black Pepper
• 1 Cup Heavy Cream
• 1/2 Cup Parmesan Cheese
• 1 cup green beans
• 1 cup frozen peas (& carrots)
• 1 can chicken broth
• fresh basil (optional)
• Beef gelatin powder (several scoops)
• Salt & Pepper, to taste
DIRECTIONS:
1.) Put rabbit & apple cider vinegar in crock pot and just cover rabbit with water. Cook over night.
2.) Remove rabbit from crockpot and separate meat from bone. Throw bone away. Shred the rabbit and return to crockpot.
3.) To start the base of the soup, add butter to a large dutch-oven or deep cast iron frying pan. Add leeks, garlic scapes (and/or leeks), & carrots to a pot and cook until softened, about 5 minutes. Stir occasionally and season with salt and pepper.
4.) Add tomato paste, white wine, minced garlic, Italian seasoning, onion power, and crushed red pepper flakes to sautéed veggies. Cook for 2 minutes, stirring occasionally to prevent garlic from burning. Add rabbit and toss to coat meat with soup base.
5.) Add chicken broth, cook covered until boiling.
6.) Pour contents of skillet into crock pot, add gelatin powder, green beans, peas, and carrots and cook for 10-12 minutes, covered. Once everything is hot and tender add heavy cream, milk, fresh basil, and parmesan cheese to pot. Stir to combine and cook for 5 minutes to allow flavors to meld.
4.) Serve with extra parmesan, basil, and crushed red pepper flakes. Enjoy!
Our breeders have names. All rabbits meant for dinner are named Stuart. It doesn't matter if they are female or male. They are all named Stuart to remind us they are stew rabbits. We discuss what the "Stuart's" are doing. We only have one Stuart left and we are about to go out of town, so she will be butchered a bit old and probably only be good for the stew pot, but it is easy to "store" your meat live. No refrigeration, freezing, or processing required and your dinner makes great garden fertilizer.