Musing of a Locavore; Rantings of a Madman

If it traveled more than 100 miles to my plate, chances are I don't want to eat it :(

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Meat Rabbits

Posted by Boyd Craven III on November 7, 2010 at 7:07 AM Comments comments (6)

About meat rabbits.. What a nutritious and delicious choice for ethical meat.  I have always had a hard time going to the grocery store and buying meat from god knows where :/  and you have no idea what they put into the meat, what conditions the animals were raised in, and what the sanitary conditions of the cafo lot, slaughter house, packaging plant were and no idea how many different chemicals were used to bring you this 1/4 pounder with cheese...


So back to rabbits.  We've found in Michigan that so far it's better to breed our does from mid spring to early winter, seperate does from kits at about 4-6 weeks (for rebreeding) and grow out the kits for another 2-3 weeks before processing.  Did I mention rabbits were proliferic?  We have one doe who produced 6-7 kits her last liter.  I was thinking THAT IS IT?  My dad has some does at his house that drop 8-10 every time, and most of my does here drop 7-8 almost consistantly which is fine by me.  Too many and somebody is always left out.  Now that our breeding stock is up to size we'll be able to foster out the 2-3 extra's to the doe who has 5-6 in her pen.


How does it taste?  Well, as a test my father and I seperately made Jerky out of the rabbit meat and we fed folks from that.  My ma loved it, as did my aunts and cousins he gave samples to.  My kids?  I had 3 lbs of jerky on a friday and by saturday night when I went to get a piece for the neighbor to try we had 2 sticks left!


I guess they got over their fear of trying to eat Mr. Fuzzy.  Last night I made a stew of sorts... You know I love to cook right?


I don't do so well with measuring ingredients but cook by taste!

 


1 4lb rabbit carcas cleaned

6 quarts of water in large pan

1 large white onion quartered only

1 tablespoon minced garlic

 

Set to boil for about an hour to hour fifteen minutes

 

Pull carcass out and let cool enough to pick off the meat and dispose of bones where dogs won't eat them... put meat back in pot

 

Then I added 2 boxes of Chicken Rice (cheap variety) that usually cooks up like spanish rice. Fried the rice mix in butter, added that and spices right to boiling pot.

2 handfuls of white rice

7 large carrots

2 bell peppers

pinch of basil, seasoning salt, oregano

tablespoon canning salt

 


and cook till rice and veggies are done... all in all about 2 hours. Makes a very thick stew with rice. Kids had friends over and were giving them evil grins. I figured the stinkers didn't tell their friends they were eating rabbit so I let them know. Not only did they not care, they had seconds.

 


In all, it fed 10 of us with some leftovers.


Stir Fry anyone?

Posted by Boyd Craven III on October 21, 2010 at 10:22 AM Comments comments (0)

Howdy out there.  If you haven't figured out by now, I like to eat.  And to that end, I cook what I like.  Last night wasn't my turn to cook, but I did :)


3 chicken breasts, 2 cups of rice, 5 bell peppers, 2 red peppers, 2 onions, hand full broccoli, hand full cauliflower, garlic powder, lawrey's seasoning salt, 2 cans of light beer and about 10 cups of water, soy and Worcestershire sauce.


Set the water to boil then add 2 cups of rice stiring often.


For the stir fry, cube chicken breast, slice and dice the veggies and toss them into a large skillet and immediately crack 2 beers.


First one pour into the stir fry mix, second pour into your mouth.


Add seasonings to taste, put rice on plate, pour stir fry over top of rice... done :)

Quick and Easy Venison Stew ..

Posted by Boyd Craven III on October 18, 2010 at 9:49 AM Comments comments (0)

A week ago today I downed a small buck with my bow.  First couple days we ate some steak, and I finally dug out my slow cooker.


My dad had set aside the neck roast and told me that the meat there makes great stew.  So I took one packet of beef stew seasoning you can get from the grocer for about a dollar, and sprinkled that into the slow cooker with the neck roast (bones intact) and filled to top with water.  I set slow cooker to cook on high for 4 hours and went about my day.


Noon-ish when I came back in from out back the meat and seasonings were working out quite nicely.  The meat wasn't falling off the bone yet so I chopped one large purple onion coarsely and put it back on high for 2 hours.


By this time the meat was falling off.  I pulled out all the bones and meat, separating all.  Then with a big skillet I pan fried the meat with some olive oil, garlic powder and Lawry's Seasoning salt.  I cooked it till it started firming back up again.  I put all the meat back into the pot and spent the next two hours trying to keep my dog from eating the bones.  Dumb mutt :)


Then I chopped a small bunch of celery, 6 large carrots and put it all back into the slow cooker for two more hours.  At the end I tasted and thought it bland so I added some minced garlic, salt and pepper to taste.  The wife and kids loved it, and although I had made a huge pot of it, it was gone the next day.  


If I had more room in the pot I was thinking some new red potato's would have been good..


Maybe next time?