Learn How to Cook Meat Rabbit from Two Chicks Homestead

Pioneering Today

Melissa K Norris

Cookingfromscratch, Oldfashionedliving, Selfsufficiency, Home & Garden, Gardening, Heirloomseeds, Homesteading, Growyourownfood, Education, Survival, Pioneeringtoday, Leisure, How To

4.9 • 931 Ratings

🗓️ 19 August 2022

⏱️ 44 minutes

🔗️ Recording | iTunes | RSS

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Summary

Nate and Erin live on a ½-acre homestead in Illinois where they raise chickens and rabbits for meat. Join us for this podcast where they’re sharing their tips for how to cook rabbit so it tastes incredible (like a cross between chicken and turkey), comes out tender every time, and they even share their favorite recipes for using rabbit. For all of the show notes and links, visit https://melissaknorris.com/356.

Transcript

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0:00.0	If you want to learn how to use herbs medicinally and not only medicinally but also grow them,
0:06.4	I can think of little else that gets me excited as knowing I can literally grow our medicine right outside our back door, then you, my friend, are going to want to make
0:16.2	sure that you are registered and signed up for our herbal summer series. This is completely free, though you definitely could charge for it because it is
0:28.2	packed with information. Once you sign up starting in August, every week you are going to get an email from me going over my top 10 favorite herbs.
0:40.0	Each week we are going to pick one of those herbs and do a deep dive on how to grow that herb,
0:47.8	but more importantly, how to use it, including safety, and if you should use it or not if you are pregnant or breastfeeding.
0:56.9	We go through all of the cautions, the medicinal properties, and its uses.
1:02.1	So when you get done done you will have in your pocket and hopefully by
1:06.2	that point in your medicine cabinet my favorite top 10 herbs to always have at the ready. Go to Melissa K Norris.com forward slash
1:18.2	summer herb and make sure that you get registered. Summer school is in session and it has never been better.
1:25.4	Hey pioneers, welcome to episode number 356. On today's episode, we are going to be diving back into the world of cooking, I want to say non-conventional types and cuts of meat and today we're specifically
1:45.1	getting into rabbit but it's kind of sad to say that rabbit is not
1:49.9	conventional I mean for most of us if you're buying your meat from the grocery
1:54.2	store, which we raise most of our meat, Rabbit doesn't happen to be one of them
1:58.0	yet at the moment. But if you go to a grocery store, Rabbit is not something at least where I live and I think probably speaking for most of
2:06.9	Western modern society. It's not something that you typically see on the menu at a restaurant
2:11.6	or that you're going to see available to buy at
2:14.7	the grocery store. Now I know country folk for a long time have been raising
2:19.6	Rabbit and it's probably only in the last 100 years or so that it's not been something that families are used to having on the table and are used to knowing how to cook.
2:31.0	So that's what we're going to be talking about in today's
2:34.9	podcast episode but one of the parts of the conversation that I really
2:39.2	enjoyed with today's guest is that we also talked about the butchering part. Now if you are sensitive to
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