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There is a girl north of Arlington that raises and sells rabbits, different breeds so they range in size. They are reasonable in price. The number to callis 425-471-4616. I bought a Flemish Giant/New Zealand cross doe to use as a breeder this spring and will be buying another Flemish Gisant/New Zealand doe here shorthly from another breeder then a buck for some one else. I'll have extra for sale late next summer, I like fresh home grown rabbit meat.
I usually dredge the quarters in flour, braise them and then place in a slow cooker in broth for three or four hours until they are tender. Add some onions and red wine simmer for a half hour or so, thicken sauce and serve over egg noodles.Quote from: HighlandLofts on December 20, 2014, 09:01:55 AMThere is a girl north of Arlington that raises and sells rabbits, different breeds so they range in size. They are reasonable in price. The number to callis 425-471-4616. I bought a Flemish Giant/New Zealand cross doe to use as a breeder this spring and will be buying another Flemish Gisant/New Zealand doe here shorthly from another breeder then a buck for some one else. I'll have extra for sale late next summer, I like fresh home grown rabbit meat. Thanks for the contact info.
I list fryers for sale on here a couple times a year. Usually between April-October. My wife is always amazed how many sell thru H-W compared to CL Our rabbits are approx. 2-2.5# at 12 weeks after butchering. Our breeds max about 6#, although we just got a new breed this past year that will get to 10.5# and its sole purpose is meatAs stated, rabbits are pretty easy. If they have a snotty nose(quarantine or cull ASAP) or spots on the liver they don't get eaten.My kids help butcher Gonna make another stew or this coming weekend. Hoping to start making sausage/burger after Christmas: grinder coming from Santa The backstraps make great "chicken" fingers on the grill @ Loki, there is a breeder on Shaw Island (inter-island ferry or short boat trip). She has great show animals, but we all know. You only keep the best and eat the rest.