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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!
- 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.
- 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.
- Processing rabbits is much easier than processing meat chickens. Both jobs have their ugly side, but rabbits are far less work.
- 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
- 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
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.
One of our favorite ways to cook lamb is on the smoker. The low temperature melts that lovely fat and creates a moist and tender meat. The smokiness enhances the natural flavor of the meat and the result is delicious anytime of the year.
This past week we used a mustard marinade on our leg. Then we pan seared some Brussels sprouts, smothered them with a mint feta sauce and added oven roasted potatoes. We topped our lamb with a bit of our Tomato Fig Chutney and had a most delectable Lord’s Day meal.
Mustard Marinated – Cuban Smoked Lamb
- One 3-6 lb Lamb leg or shoulder (from Footehills Farmhouse)
- Yellow mustard
- Footehills Farmhouse Garlic Salt
- Dry curry spice
- Dry Thyme
- Dried chili peppers (if you like heat)
- 1 stick of butter
- Footehills Farmhouse Tomato Fig Chutney
Coat your lamb with a generous amount (all over) of yellow mustard. Make a spice rub out of all dry ingredients listed and coat the mustard with the dry rub, it helps to pat it into the mustard. Place the lamb in the refrigerator overnight. Smoke the meat, fat side up, at 225-250 degrees for six hours. I like to use pecan or apple wood for my smoke. After roughly six hours remove the lamb from the smoker and place it on tinfoil, cut the butter into chunks and place them all over the top part of the lamb. Coat with a bit more yellow mustard and wrap the lamb tight in foil. Place the lamb back on the smoker for one to two more hours. Remove the lamb and let the meat stand for 25 minutes. Serve the lamb sliced with a dollop of Tomato Chutney, Cuban rice and beans, and green veggies topped with garlic aioli.