Rabbit Skin Parchment

An interesting Turkey Day discussion about making parchment from rabbit hides led me to this link. If any of you creative people are interested in buying rabbit hides from me for parchment making, please let me know. 

http://www.kellswood.com/krafts/diy-parchment.htm

Focusing on Americans

I've downsized my rabbitry for the winter.  I've made the difficult decision to narrow my focus to Americans only for awhile.  They really are my favorite breed, and now I have both blues and whites in my barn.

I bred both of my white does today, so with any luck, there will be wigglers in the nestbox for Solstice.  The best of the best out of those litters will be available as breeding stock.  

Bickles Cleopatra BBGA4 (white) x Madson's Rain DMM13 (blue, carries white)

Bickles OD8 (white) x GMV B10 Julius (white)

If you're looking for Silver Foxes or American Chinchillas, I'm happy to connect you with a couple of breeders I know.  If things go well, I hope to branch back out into Silver Foxes sometime next spring.  

Defiance Rabbit Breeders Association Show

November 10, 2013 is the Defiance RBA show in Hicksville, OH.

I'm planning on bringing American Blues, American Whites, American Chinchillas and Black New Zealands both to show and sell.

I'm so excited!  This is the only show I attend so far, and last year was a lot of fun!  Please let me know if you are interested in juniors so I can be sure to bring what you want.

Is anyone else planning on attending the show?  I'd love to see more rare breeds shown.

See you there!

Smoky crockpot rabbit

This week's crockpot rabbit:

Half of a Stella blue Hokkaido squash, cubed (left over from winter storage)

Half of a big sweet onion, chopped

2 T hot pepper purée (from last year's end of the season peppers)

1 T prepared horseradish 

1 tsp dried minced garlic

Several splashes of hickory liquid smoke

2 C water

4# rabbit

I put the veggies in first, then the rabbit, (almost didn't fit), then the seasonings and finally the water. I may add more water as it cooks down. 

When it's all done, I'll serve it over a mess of cooked greens, or incorporate them a serving at a time like a stew. 

Black Swamp Local Food & Farm Co-op

I just joined the Black Swamp Local Food & Farm Co-op!  Shopping opens May 13th, with our first pick up May 22nd.  We're a work in progress!  Check us out when you have time!  http://blackswamplocalfood.org/

Eating the Easter Bunny ~ Hasenpfeffer

I remember the first time my family ate the Easter bunny for Easter dinner.  My Aunt Debbie wanted to make rabbit, but didn't want to be the only one to eat it.  I said I'd eat some.  Why not?  This was a long time before I raised rabbits, but my Dad hunted when I was little, and I remember my Great Uncle Bob used to raise rabbits.  Debbie made Hasenpfeffer.  Yummy sweet and sour goodness served over bunny shaped pasta. It was delicious!  

Years later, my Uncle taught me how to butcher my first rabbit.  I took it home and began my Hasenpfeffer preparations.  That rabbit's name was Pawless, because he only had 3 feet.  Pawless was yummy!

This Hasenpfeffer recipe is very basic.  There are some fancier versions online, and they look amazing.  I'll have to try one of those some other time.  This year though, I'm returning to the roots of my tradition of eating the Easter bunny.  

Start this 2 days before you want to eat.

Steeping liquid: 
1 onion, sliced
2 C vinegar
2 C water
1/2 - 1 C sugar
2 T mixed pickling spices, in spice bag
2 tsp lemon juice 

Simmer everything except the rabbit for 5 minutes in a heavy bottomed saucepan.  Pour steeping liquid over rabbit, soak in the refrigerator for 2 days.  Remove spice bag.  Cook rabbit in crockpot or stockpot until rabbit is tender and falling off the bones.  Serve over rice, pasta or spaghetti squash.

What's your favorite way to prepare rabbit?