As you know we raise goats and chickens, but in the past we also raised rabbits for meat.   At this time there seems to be a much greater interest in rabbits on rural and urban homesteads alike.  They are quiet, can be maintained in a smaller area than other livestock, and are easily processed at home.

Rabbit meat is fine grained and lean and can be ground, fried, sauteed, and baked.  Any recipe that calls for poultry is easily applied to rabbit, as are pork and many lean beef dishes.

So for this shortest month of the year I’m offering a little reward to my readers.  A free copy of the book:

Storey’s Guide to Raising Rabbits

by: Bob Bennett

This is a gently used copy which helped us greatly over the years of raising our own rabbits.    If you are considering getting into rabbits for meat or show this will be a welcome addition to your reference library.

To put your name in the hat just “contact us” with your email address and the name of the book.  On the first day of March I’ll randomly draw a name and contact you by email.  Don’t worry – Free shipping for the free book!

Good luck!

________________________________________________

My Rabbit Stew Recipe:

2 lbs chunked rabbit meat

3T flour

3T cooking oil or lard

1/2 medium white onion chopped

1t salt

1t pepper

1 clove garlic minced

1 1/2c water

4 carrots

4 celery stalks

5 medium white potatoes cubed

1 can diced tomatoes

water

1 can each: corn (drained) and green beans (drained)

salt/pepper

___________________________________________

Heat oil in bottom of large pot, meanwhile coat meat & onions with flour and measured salt & pepper.  Brown in hot oil.  Add garlic and water, stirring to scrape the browned flour and drippings from the bottom of the pot.  Stir frequently till boiling, reduce heat, simmer & stir till thickened.

Add potatoes, carrots, celery & canned tomatoes.  Pour in enough water to just cover vegetables.  Add salt and pepper to taste.   Simmer until carrots just begin to soften.  Add corn & green beans.  Simmer 20 minutes more.

Serve hot.  Great with fresh biscuits.