Butchered Our First Rabbit

We butchered our first rabbit yesterday. I was a little concerned because we had never done this before. Most of our bunnies wind up being sold, or traded. We watched several videos and I am part of a rabbit husbandry group on facebook. So we were pretty confident.

It went very well. Overall the process was much simpler than chickens and overall smoother. We decided to go straight forward and use the quartering method for processing this first time and we will braise it in the cast iron skillet.

One interesting fact about the meat is that it will harden very quickly after butchering, most people recommend brining or letting it rest in the fridge for 24-72 hours prior to cooking.

Kyle decided to make a brine recipe that he found online. I was happy because we were able to use some of the fresh herbs that I grow in the garden. I love it when we are able to make/grow our meals.

We are also salting the hide so we will be able to use it for something as well. Not quite sure what yet. I like to try to use as much as we can and not to waste.