Our New Zealand White rabbits just like every other animal we raise lives the good life. My husband is a great carpenter, and he makes them really great cages.

Our New Zealand White rabbits just like every other animal we raise lives the good life. My husband is a great carpenter, and he makes them really great cages.

4 WEEK OLD PUREBRED NEW ZEALAND WHITE RABBIT KITS

4 WEEK OLD PUREBRED NEW ZEALAND WHITE RABBIT KITS

"SCARLET" YOUNG PUREBRED NEW ZEALAND DOE, WITH SOME OF HER LITTER OF 9. (AND YES, ALL OF OUR ANIMALS HAVE NAMES)!

"SCARLET" YOUNG PUREBRED NEW ZEALAND DOE, WITH SOME OF HER LITTER OF 9. (AND YES, ALL OF OUR ANIMALS HAVE NAMES)!

WE HAVE RAISED RABBITS FOR A NUMBER OF YEARS, JUST CASUALLY THOUGH. WE BREED PUREBRED NEW ZEALAND WHITE RABBITS AND WE RAISE FAST GROWING, HEALTHY, PRODUCTIVE LARGE PUREBRED NEW ZEALAND WHITE RABBITS FOR OUR FREEZER, YOUR FREEZER, AND WE OFFER QUALITY BREEDING STOCK, (RIGHT NOW WE ONLY OFFER NON-PEDIGREE STOCK, BUT WHO KNOWS, MAYBE IN THE FUTURE WE'LL KEEP PEDIGREE STOCK). THESE RABBITS ARE SOMETHING ELSE. THEY ARE EXTREMELY PRODUCTIVE, AND THE MEAT IS OUTSTANDING, AND IF YOU HAVE NEVER EATEN RABBIT BEFORE, IT IS VERY CLOSE IN TASTE/TEXTURE TO CHICKEN (THERE ARE SOME REALLY GREAT RECIPES ON THE WORLD WIDE WEB). IF YOU ONLY HAVE A VERY SMALL LAND BASE BUT STILL WISH TO RAISE SOME MEAT FOR YOU FAMILY IN A HIGHLY SUSTAINABLE WAY, RABBITS ARE A FRONT RUNNER. THEY ARE VERY PROLIFIC, AND BY 4 MONTHS OF AGE YOU WILL HAVE A FREEZER FULL OF RABBIT. WITH SUCH A FAST AND AFFORDABLE TURNOVER THERE SHOULD NOT BE A HUNGRY MOUTH IN THE WORLD. OUR RABBITS LIVE A SPOILED LIFE, THEY ENJOY A LARGE CAGE, LOTS OF FRESH HIGH QUALITY HAY, OAT/BARLEY GRAIN, AND RABBIT PELLETS. WE OFFER BREEDING STOCK, AND MEAT. WE TRY TO BREED YEAR ROUND, DEPENDING ON THE WEATHER, SO YOU CAN CONTACT US FOR AVAILABILITY.
RECIPE FOR A RABBIT DISH THAT EVERYONE WILL ENJOY ( YOU WILL NEED A LARGE CAST IRON FRYING PAN, (NORMAL FRYING PANS CAN'T HANDLE THE HEAT WITHOUT BURNING THE OIL), AND FRESH CANOLA OIL(OR ANOUTHER OIL THAT CAN COOK VERY HOT WITHOUT BURNING).

1. DEBONE YOUR RABBIT, BE SURE TO REMOVE AS MUCH SILVER SKIN AS POSSIBLE FROM THE MEAT (SILVER SKIN IS THE SHINNY SKIN LAYER THAT SITS JUST UNDER THE HIDE WHEN IT IS REMOVED, IT DOESN'T COME OFF INITIALLY WHEN THE RABBIT IS SKINNED), THIS SILVER SKIN IF NOT REMOVED FROM THE CARCASS BEFORE, WILL MAKE THE RABBIT HAVE A "TOUGH" TEXTURE. CUT THE RABBIT IN 1/2 INCH CHUNKS, MOST OF THE MEAT WILL COME FROM THE 2 LONG THICK CHUNKS ALONG BOTH SIDES OF THE BACK BONE (THE LOINS) BE SURE TO ANGLE YOUR KNIFE SO THAT YOU GET ALL THE LOIN MEAT BY CUTTING AS CLOSE TO THE SPINE/RIBS AS POSSIBLE, THE 2 LARGE HIND LEGS, AND A COUPLE OF LARGE CHUNKS OFF THE FRONT LEG( RADIUS BONE)/SHOULDER(HUMERUS BONE).

2. ONCE YOU'VE CUT YOUR RABBIT INTO 1/2 INCH CHUNKS, PLACE YOUR RABBIT CHUNKS IN A BOWL ADDING BUTTERMILK(JUST ENOUGH TO COVER MEAT, STIR RABBIT CHUNKS AND BUTTERMILK AROUND ENSURING ALL THE RABBIT IS COATED). PLACE A LID OR PLASTIC WRAP ON THE BOWL OF RABBIT CHUNKS/BUTTERMILK, AND PLACE IN THE FRIDGE OVER NIGHT. (YOU CAN THEN FREEZE THE LEFTOVER BUTTERMILK FOR 3 MONTHS OR SO, BE SURE TO PACKAGE IT IN SERVING SIZES YOU'LL USE, AND PLACE THE BUTTERMILK IN FREEZER BAGS AND FREEZE FOR LATER USE.

3. WHEN YOU ARE READY TO COOK RABBIT, USING YOUR LARGE CAST IRON FRYING PAN, POUR JUST ENOUGH CANOLA OIL THAT IT WILL ONLY BE HALFWAY UP YOUR RABBIT CHUNKS( YOU DO NOT NEED SO MUCH THAT THE RABBIT IS COVERED ENTIRELY), TURN THE BURNER ON TO A LITTLE BETTER THAN HALFWAY, LET THE OIL HEAT UP, THEN TO TEST WHETHER OF NOT IT IS HOT ENOUGH, DROP A PINCH OF YOUR FLOUR MIXTURE IN, IF IT SIZZLES, THEN YOU ARE READY TO COOK YOU RABBIT. IT WILL TAKE A COUPLE OF TIMES FOR YOU TO CATCH ON AND FIND WHERE THE PERFECT TEMPS ARE ON YOUR STOVE. ON A LARGE PLATE USE APPROX. 1 1/2 CUPS OF FLOUR, 1 1/2 TABLE SPOONS(MORE OR LESS, DEPENDING ON YOUR TASTE) OF SEASONING SALT, 1 TABLE SPOON OR SO OF GARLIC POWDER, NOT SALT (MORE OR LESS DEPENDING ON WHAT YOU LIKE). A DASH OF THYME, AND A DASH OF CHEYENNE POWDER IF YOU LIKE A BIT OF HEAT. REALLY, YOU CAN ALTER THE SEASONINGS THE WAY YOU WISH, THIS RECIPE IS VERY FORGIVING, AND YOU CAN ALTER IT TO ADD DIFFERENT SEASONINGS THAT YOU LIKE. BE SURE TO MIX THE FLOUR/SEASONINGS WELL.
TAKE YOUR RABBIT OUT OF THE FRIDGE, USE YOUR FINGERS TO GRAB THE RABBIT PIECES OUT OF THE BUTTERMILK, ROLL THE RABBIT CHUNKS IN THE FLOUR/SEASONINGS UNTILL COATED WELL. PLACE YOUR COATED RABBIT CHUNKS IN THE HOT OIL IN YOUR CAST IRON FRYING PAN.YOU WANT IT TO FRY STEADY, BUT DON"T OVERDO THE HEAT, YOU'LL BURN IT, YOU WANT A STEADY FRY, BUT NOT TOO AGRESSIVE, AND ON THE OTHER HAND, DON"T PANICK AND TURN IT DOWN SO MUCH THAT IT STOPS FRYING. DON'T OVERCROWD THE MEAT, MAKE SURE THAT EVERY PIECE CAN COOK WITHOUT TOUCHING. IT WILL TAKE A COUPLE OF TIMES FOR YOU TO CATCH ON AND FIND WHERE THE PERFECT TEMPS ARE ON YOUR STOVE. BE SURE TO FLIP THE RABBIT EVERY 1 MINUTE OR SO DURING THE COOKING PROCESS, ONCE THE RABBIT IS LIGHT/MEDIUM GOLDEN(APPROX. 5 MINUTES, BUT IT DEPENDS ON THE TEMP OF YOU OIL), IT IS READY TO EAT( TO BE SURE, CUT 1 PIECE OPEN, IF THE MEAT IS WHITE, IT IS COOKED)

4. ENJOY! IF THE RABBIT IS THE APPROPRIATE SIZE, IT SHOULD FEED A FAMILY OF 4. IF YOU ARE NOT ABLE TO USE BUTTERMILK, YOU CAN SUBSTATUTE 1 EGG, THE EGG DOES NOT NEED TO BE MIXED THE NIGHT BEFORE. MIX JUST BEFORE YOU INTEND TO COOK. RABBIT IS VERY TASTY, AND THE SINGLE BIGGEST PROBLEM WITH COOKING IT IS THAT PEOPLE ROAST IT IN THE OVEN LIKE A CHICKEN, FORGETTING THAT IT HAS BEEN SKINNED, SO THERE IS NO SKIN OR FAT TO PROTECT IT FROM DRYING OUT, THEN THEY NEVER TRY IT AGAIN. KEEPING THIS IN MIND, IF YOU COOK IT USING RECIPES THAT PREVENT DRYING IT OUT, YOU WILL BE HOOKED! TASTE AND TEXTURE IS VERY SIMILAR TO CHICKEN.

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