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Why meat rabbits? Yes rabbits are cute and cuddly, but they are tasty and nutritious as well. At our farm we use rabbit in place of chicken. For centuries domesticated rabbits were raised as an important food source. Here are several reasons why we love rabbit!

  1. When comparing the two meats we can see (according to https://foodstruct.com/food/rabbit-meat) that rabbit meat is higher in protein and most minerals than chicken.
  2. We just love the fact that we know where our meat comes from and what they are eating. Our rabbits are raised on grass from about 4-6 weeks of age. We built them a lovely rabbit tractor and move them three to four times per day.
  3. Processing rabbits is much easier than processing meat chickens. Both jobs have their ugly side, but rabbits are far less work.
  4. Rabbit pelts can be an extra product that can bring revenue for the farm.

We are excited to bring fresh rabbit meat to our customers at this year’s Cartersville Farmers Market. We are hoping that the nutritional value and the sustainability of this grass fed animal will be beneficial for our farm and the health of our customers.

Here is a delicious recipe we use often

Ginger Curry Rabbit with Lentils and Leeks

Prep:  25 mins

Cook:  55 mins to 1 hr

Servings:  4

Ingredients

  • Whole rabbit cut-up
  • 2 tablespoons curry powder
  • ½ teaspoon sea salt or salt
  • 2 tablespoons cooking oil
  • 1 tablespoon grated fresh ginger
  • 2 large leeks, halved lengthwise, rinsed, and sliced
  • 1 small orange, cut in wedges
  • 1 cup French lentils, rinsed and drained
  • 1 14 ounce can reduced-sodium chicken broth 
  • 1 cup dry white wine (optional)
  • 1 – 2 heads baby bok choy, separated into individual leaves

Directions

Sprinkle rabbit with 1 tablespoon curry powder and salt. Brown rabbit pieces in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.

Stir in lentils, broth, and wine. Return rabbit pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until rabbit is tender and no longer pink (170 degrees F).

Remove rabbit; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 servings.

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