We ate our first rabbit last night. Well, to be clear, we ate *some* of our first rabbit last night. I say some because it was a large rabbit and we didn’t need to use all the meat. We may have used about a half of the meat. First I pressure cooked the rabbit. I put in water, salt, whole black peppercorns, carrots, garlic, onions, celery, and the rabbit. We weren’t sure how long to cook it, but everything I read said to base it off chicken cook times so I set it for 15 minutes and then checked it. The meat wasn’t fall-off-the-bone tender, so I put it back on for another 20.
After it was falling off the bone, I gave it a try. Totally tasted like chicken! It was crazy good, and had I not known it was rabbit I would have thought it was some kind of poultry. In the meantime I had popped a couple acorn squash in the oven and they still had about a half hour to go. I decided to make a soup similar to chicken and vegetables. I started with carrots and potatoes and Jesse helped me pour the majority of the stock into the new pan. Because this rabbit was pretty fat and I had been unable to remove all the fat, there was a good layer of oil on the stock. We ended up using one of those fat/gravy strainers though and removed most of the fat.
I stripped off half of the rabbit and threw that in the pot along with some dehydrated onions and some more salt and pepper. Near the end I put in some frozen corn and peas and let it simmer for another 15 minutes or so. The acorn squash was ready by then, so we had our feast!
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I was so happy with the way our rabbit turned out. I told Jesse that I feel like it validates our decision to jump into this, especially as we weren’t sure we’d even like the meat. But it seems like this is something we can do and I foresee many great meals for our family in the future. Also, we may be open to selling/bartering the rabbits after they have been processed, so if you live around here let me know if you’d be interested in that!
On another note, we had a lot of ham over the holidays and Jesse likes to make ham bean soups, but usually he freezes the leftovers. This takes up space in our freezer and is irritating because if you have a sudden hankering for beans you have to wait for them to thaw and by then maybe you don’t want them anymore because you’ve already eaten something else in the meantime and now the beans are taking up space in the fridge and you don’t get around to eating them and then they go bad. *Ahem* This time it was decided he would pressure can the bean soup. That way it’s ready to go and doesn’t use up my precious Tupperware containers. I don’t eat his bean soups because I don’t care for beans, but I think he was pretty pleased with the results.
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