I have been reading about various meat sources that a small farmer can raise, what's involved, what the meat is good for, how it tastes and relative nutrition in each source. It's quite interesting.
As a younger person I was very squeamish about meat. I didn't like to touch raw meat and I certainly didn't like to think about where it came from. The experience of raising animals to eat has brought me so much more appreciation and respect for meat, though, and I find myself willing to try a wider variety of things. Especially when it might present an option that we could manage here on the farm.
Recently, I read a piece on rabbit. What I learned is that they are a fabulous option for small farmers because they don't take much space to raise humanely; they reproduce prolifically; and their meat is more nutrient-dense than chickens.
I always look for a way for us to try something out before we commit to anything big. So I wanted to try rabbit a few times before we might think about raising them ourselves to make sure we enjoy the meat. I was excited to see when I placed my weekly milk order with our Amish farmer herd share that he was offering pasture raised rabbits. I ordered one up!
The rabbit came processed and shrink wrapped whole, except for its head. Josh wanted to take a stab at cutting it up so he could see what they were like. He cut all the useable meat off for me while I searched for a recipe to use. The one that I settled on was called Rabbit Stew with Mushrooms.
I'll give you the basics of how I made it, but check out the full recipe on simplyrecipes.com.