Post by: jennabug on December 31, 2017, 09:21:11 PM
I'm thinking about keeping all the belly flaps together for jerky, front legs for wings, debone the saddles for sausage, and keep the rear legs whole for smoking or slow cooking. The rest can go in the "soup" pile.
Does this sound like a good approach? Or alternate suggestions? I've never pieced out multiple rabbits before. Thanks!
Post by: KFhunter on December 31, 2017, 09:24:41 PM
You'll love rabbit wings :tup:
Post by: KFhunter on December 31, 2017, 09:26:29 PM
Post by: jennabug on December 31, 2017, 09:35:24 PM
Several were a little older than usual. The owner had health issues that has impaired their ability to butcher on their own. I want to be able to give them some of the finished packages as well.
Post by: Bigshooter on January 01, 2018, 08:09:01 PM
Post by: GBoyd on January 01, 2018, 08:23:17 PM
This is how I do it. I usually throw away the belly flap though because whatever recipe that I'm doing using the other pieces won't be good for that loose meat.
Post by: KFhunter on January 01, 2018, 09:32:33 PM
When your transitioning store bought chicken eaters into rabbit eaters you don't want those rabbits past 5 weeks of age, especially if you're substituting saddles for chicken breast; it's just too big of a leap. Anything over 5 or 6 weeks of age goes into soups, or gets cut into small pieces, or sausage.
Post by: jennabug on January 02, 2018, 07:04:51 AM
The front legs went into packages of 6 each for "wings", rear legs into packages of 2 each, loins into packs of about 4 or 5 each. The belly flaps will probably be made into jerky this weekend, and I will smoke a half dozen rear legs (probably another weekend). Anything else I could get off the bones went in to the sausage pile, and all of the bones are in a huge bag to make soup and pressure can stock. :drool: :IBCOOL:
Post by: runamuk on January 02, 2018, 05:13:49 PM
Post by: Redstar on January 02, 2018, 06:16:51 PM
I really like rabbit curry. I do more of a Japanese style curry. Cut isn't as important since you end up basically boiling the meat until it's tender. Add some carrots, onions and whatever other veggies you like and serve over rice.
Hot S&B Golden Curry Sauce Mix is my favorite. Safeway usually has it, here's the amazon link because I can't find it on safeway's website. http://amzn.to/2CH0vIc
Post by: jennabug on January 03, 2018, 07:17:23 AM
I'll have to try the curry. I had been wondering about that. And the fried style is on my list too.
Post by: Bigshooter on January 03, 2018, 07:35:47 AM
I split them length ways too, I've done it a lot of ways.
When your transitioning store bought chicken eaters into rabbit eaters you don't want those rabbits past 5 weeks of age, especially if you're substituting saddles for chicken breast; it's just too big of a leap. Anything over 5 or 6 weeks of age goes into soups, or gets cut into small pieces, or sausage.
I usually butcher at 12 to 16 weeks. They dressed at about 6 - 8 pounds and are super tender. Fooled a lot of people into thinking they were eating chicken.
Post by: jackelope on January 03, 2018, 07:43:28 AM
I can verify that crock pot pulled rabbit is awesome and might be a good way to utilize the older rabbits.
Post by: jennabug on January 03, 2018, 08:07:29 AM
Threads like this make me wish the females in my house were ok with us eating rabbits.:sry: I wish you could too.
I can verify that crock pot pulled rabbit is awesome and might be a good way to utilize the older rabbits.
Post by: jackelope on January 03, 2018, 08:12:20 AM
Post by: Timberstalker on January 03, 2018, 08:23:08 AM
Post by: jackelope on January 03, 2018, 04:45:40 PM
I'm hungry. :chuckle:
Just in time for the latest arrivals.
(https://uploads.tapatalk-cdn.com/20180104/e435875aa38fe3869a8ecb8954eb6004.jpg)
Post by: KFhunter on January 03, 2018, 05:54:49 PM
Post by: W_Ellison2011 on January 15, 2018, 07:35:12 PM
Post by: jennabug on January 15, 2018, 08:00:58 PM